In his short but intense career, the Spanish chef Adrián Ciaurriz has gone from his native Basque Country to some of the most promising and creative centers in Barcelona, such as EspaiSucre or the Chocolate Academy. He currently works in the pastry station at René Redzepi’s restaurant, Noma.
“One of the most faithful allies in patisserie to add intense flavors with a little water are freeze-dried products”
“One of the most faithful allies in patisserie to add intense flavors with a little water are freeze-dried products”
Featured in so good #33