Chef paco torreblanca biography

Gracias Maestro. Paco Torreblanca tiene que ser encantador a juzgar por sus palabras. Me gusta Me gusta. Recibe un saludo. Se lo que haz sentido en esta entrevista pues es lo que he sentido yo, felicidades. Ah y Andrea Tumbarello es alguien fuera de este planeta otro amigo fuera de serie. Oriol Balaguer.

Chef paco torreblanca biography

Pastel de Belem. Me gusta Cargando PiaSweetHome says. Si quieres, deja un comentario. Cancelar la respuesta. Entrada anterior Arte y Vino, por Guido van Helten. Comentar Rebloguear Suscribirse Suscrito. Cargando comentarios Torreblanca soon stood out, especially for his desire to revolutionise the concept of chocolate, experimenting many blends of cocoa and spices or ingredients typical of the Mediterranean diet.

So much so, he explored the possibility of replacing cocoa butter with extra virgin olive oil. During his long career he received endless awards. For instance, he was nominated best pastry chef in Spain in or best pastry chef in Europe in His passion for sweets is perfectly summed up by this famous statement of his: «Culinary art goes beyond the joy of flavours and becomes art for the eyes.

The result is ephemeral sculptures, born to die in our mouths. They express themselves through the texture of sugar, the colour of caramel against the light or the shape cream acquires on the plate. Chocolate becomes the most beautiful stone and, carved or chiselled, becomes a magnificent sculpture. Trained in France, Paco Torreblanca revolutionized the Spanish pastry industry by blending cutting-edge techniques with his unique style.

Inhe was awarded the title of Ambassador of the Community of Valencia. Chef show all. Gilles Goujon France — Top Chef. Subscribe to our newsletter Subscribe. Always active. Save your preferences Accept all.