More than 500 spectators followed the live competition of the "The Best Restaurant Dessert " at the Plaza San Pere in Barcelona

Nespresso, worldwide pioneer and market leader in premium coffee capsules, has sponsored  "The Best Restaurant Dessert ", in the second celebration of the only restaurant-style dessert competition in the world, organised by ESPAISUCRE, which took place yesterday in Barcelona.

The competition, "The Best Restaurant Dessert ", intends to actively collaborate in the creation and dissemination of new standards and own language, with the aim of transforming restaurant pastry-making into a separate discipline. Likewise, it aims to promote the discipline of restaurant-style desserts from our country, a young and dynamic discipline, but which still requires a stable body of theory to enable its development.

For more than five hours, the best master pastry chefs in our country and from abroad gathered in the ESPAISUCRE school, with the objective of making two desserts: a "freestyle dessert" and a “Nespresso dessert", in other words, that included amongst the ingredients were one of the blends in the Nespresso range. Meanwhile, a giant screen streamed the competition live at the Plaza San Pere in Barcelona, where more than 500 spectators gathered throughout the day.

These seven finalists, from around the world, attended this  gastronomic feast in which they not only had to compete amongst themselves, but also  amaze and captivate a  prestigious panel of professional experts in the world of gastronomy ,many of whom  specialize in restaurant desserts.

Celebrated chefs Oriol Balaguer, Martín Berasategui, Michel Bras, Jordi Butrón, Jordi Roca and Paco Torreblanca, as well as journalists Paco Marfull, Pau Arenós, Cristina Jolonch and Philippe RegoL were those responsible for naming the desserts of Vicente Yves Carvalho, pastry chef from Brazil based in Barcelona, as the winning desserts in this pioneering contest. "Café Nespresso Ristretto, caramel and cream on the one hand, and tokaji, passion fruit, coconut and mandarin, on the other , were the ingredients that convinced these culinary experts  to regard my desserts as the best", declared the winner. Also, Pierre François Roelofs was the winner in the other award category   "Best Nespresso Restaurant Dessert".

ESPAISUCRE is the brainchild of Jordi Butrón and and his partners Xano Saguer, Guillem Vicente and Reme Butrón, founders and promoters of a new understanding of restaurant-style pastry-making. February 2000 saw them inaugurate the only dessert restaurant in the world, marrying this risky but very carefully thought-out idea with the school of restaurant-style desserts.

Through the agreement signed last April, Nespresso and ESPAISUCRE wish to promote the restaurant-style dessert as an integral part displaying its own identity and standard, where the result, the sum of technique and experience, subtly yet authentically blurs the boundaries that separate the concepts of sweet and savoury.