It was one of the best culinary events in a long time! Lucky was everybody that had the privilege to follow the invitation of the French Pastry School in Chicago, celebrating the final evening of the workshop with two of the most recognized pastry masters: Paco Torreblanca and Oriol Balaguer. Get inspired by just viewing the images about their work on their website!
One felt literally like in heaven, walking from table to table and room to room where all the dessert creations of these masters were not only displayed but also to try. It was overwhelming and I now realize that I should have written down all the compositions to experience.
Some of the most exciting desserts creations indicated were not only the trend of of the evening is going: Spain originating ingredients like saffron in custard, extra virgin olive oil on chocolate cream or even a olive-mint-strawberry salad with frozen cream.
Even the more traditional desserts, cakes and even fresh-baked breads, seemed like something you’ve never tried before with such delicious flavor. (Although after all that dessert tasting there was the fresh baked bread station that was accompanied with some gold-medal-winning Manchego and chorizo from Solex – and that was just holding up against the master’s desserts!)
All admiration and thank for arranging such a top-class event goes to the French Pastry School and its leaders Jacquy Pfeiffer and Sebastien Canonne. The attention of detail and highest art that this event showed was simply amazing.