03 Oct 2013 Taste, Colorus, Emotions – confectionary abstractions by Oriol Balaguer
Especially for Coffeemania restaurant the most famous and awarded Spain Pastry Chef Oriol Balaguer created an exclusive collection of signature desserts– Confectionery Abstractions.
Like abstractions in art, the art of pastry making appeals to emotions through taste, colours and shape of desserts. New combinations, contrasts and textures create a certain mood and wake up new senses.
Since the age of twenty three Oriol Balaguer earned the reputation of the original and daring person. From the first moments of his career he hasn’t been afraid of creating new combinations, textures and shapes. After seven years of cooperation with a world-acclaimed guru of molecular cuisine, Ferran Adria at the kitchen of the legendary restaurant El Bulli. Oriol not only acquired great experience but was recognized by the Maestro as “one of the top broad profiled professionals in the world of gastronomy”.
Sensuality, fantasy and sophistication are the three main ingredients of Oriol Balaguer signature style.
He devotedly works with chocolate, splendidly manages different textures and always finds the way to amaze by contrasts of tastes. Due to his ability to make up original decisions of colors and shapes Oriol Balaguer used to cooperate with the Foundation of the famous Spanish surrealist artist Joan Miro for 3 years. Oriol Balaguer owns a studio-lab, boutiques in Barcelona, Madrid, and Riyadh and also has his own creative catering service and bakery.
1. TWO MOONS - 450rbl
(White chocolate mousse with notes of lemongrass, apple sauce and Yuzu juice)
2. YELLOW, WHITE, CRIMSON AND GREEN – 390rbl
(A tribute to Mark Rothko – pineapple jelly, mix of mint and chocolate cake with olive oil, lemon meringue and fresh raspberries with coriander)
3. PICTURE OF AUTUMN – 350rbl
(Apple tart tatin with caramel on short pastry)
4. PUNTO CARAMELO – 390rbl
(Cake with hazelnuts, caramel mousse and chocolate jivara with crunches)
5. RED IS THE COLOUR OF COFFEE – 410rbl
(Active, memorable taste of coffee bean with light vanilla mousse and notes of walnut)
6. CHOCOLATE COMPOSITION – 450rbl
(Grand Cru manjari chocolate from Madagascar and jivara chocolate with notes of malt with vanilla cream and caramel crunches)nbsp;