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David Gil

Albert Adrià’s right hand in the desserts of the restauration group elBarri of Barcelona

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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.
In October, the school specializing in culinary arts launches this master's degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.
Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background... La Dolça prolongs and tops the fantastic walk through the world of Tickets...