Talk
Haute patisserie
The sweet side has also been an important facet of culinary tradition far up in the mountains, and now we will see how this tradition gives a boost to pastrymaking nowadays.
David Gil raises an inquisitive eye to the mountain to find the products and the inspiration this environment can provide for today's pastrymaking. Textures, flavours, aromas ... the mountain encompasses countless possibilities that can be used not only in savoury fare, but also in desserts.
