[HIGHLIGHTS] Pastry revolution: How have desserts become protagonists and have their own tasting menu?

In Spain, restaurants such as VelascoAbellà or Bagá offer proposals to finalize their menus based on salty cuisine and the use of vegetables. One of the fundamental factors of the pastry revolution in this new paradigm has been the chefs who have come to work in the sweet world.

Montse Abellà, named Best Pastry Chef in 2019 by the International Academy of Gastronomy, began working on sweetness at Santceloni in Spain. “I think like a cook, I mix the precision and rules of pastry with the ingredients I cook,” says Pía Salazar, from Nuema restaurant in Quito.