"Foodpairing is a fundamental reinforcement and support to the classical sources of information (culinary tradition + intuition). I therefore think that it should be studied in all schools."
Considered a true innovator in the world of pastry, Jordi Butrón has been pushing the frontiers of the field since the early 1990s. At a time when the French were dominating the art with sweet, meticulously presented confections, Butrón was creating extraordinary taste sensations by combining sweet and savory in a single dish, and alternating the two over a multi-course tasting menu.
Espaisucre is the brainchild of Jordi Butrón and partner Xano Saguer, both promoters and developers of a new way of restaurant-style pastry. Butron studied at the Escuela de Restauración y Hostelería in Barcelona and apprenticed at the famous Pastelería Escribà before taking a position at El Dorado Petit and then Jean Luc Figueras. He staged at el Bulli, Pierre Gagnaire, and Michel Bras, and in February 2000 opened the acclaimed Espaisucre pastry school in Barcelona (with Saguer) as a platform for spreading his avant garde approach to desserts. The public can sample his philosophy at the restaurant Espaisucre, where he pursues the risky but meditated goal of breaking dessert boundaries.