Carles Mampel Archives - so good.. magazine
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
Chocolate of pure origin and a reduced load of dairy and sugar to achieve an even more intense result. This is Carles Mampel’s artisan bûche.
Both chefs once again demonstrate that they work very well together.
Carles Mampel, Pierre Marcolini, and Stéphane Leroux are some of the great chefs who participated in the last edition of the congress.
Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.
Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.
The head of Bubó patisseries was in charge of inaugurating the academic calendar of this new school with a course in which he displayed his talent by elaborating entremets, sables, and other pastry creations.
This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.