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Although a week has passed since Madrid Fusión was held, this congress produced important recognitions that set the culinary year in general on the right track. Among the competitions that took place during the three days, one of the highlights was the election of the revelation figures of the gastronomic panorama. On the one hand, the Revelation Chef award was jointly won by chefs Sara Peral and Jorge Muñoz, from the Madrid restaurant OSA, which in 2023 was named Best New Restaurant in Tapas Magazine.
Another of last week’s highlights was the election of the Best New Pastry Chef, which this year went to Mª Claudia Covarrubias, the head pastry chef of the Ramses group in Madrid. The young pastry chef was also awarded last year as the best pastry chef in the Community of Madrid. Born in Argentina and settled in Madrid three years ago, she started in the Group as pastry assistant and is currently the pastry chef of all Ramses restaurants.
A dessert inspired by Luciano Pavarotti
In the final, Covarrubias beat other professionals such as Nini Rivera, from the Bardal restaurant (Ronda, Málaga) or Idoia Lacambra, pastry chef from the Aponiente restaurant (Puerto de Santa María, Cádiz), in second and third place respectively. The pastry chef of Ramses won thanks to her creation ‘Modena a Madagascar’. It is a sweet composed of a ball of isomalt (sugar substitute) filled with vanilla cream and balsamic, accompanied by a coulis of cocoa extract with balsamic-like notes. It was inspired by one of Luciano Pavarotti’s favorite desserts.
As he told EFE, the idea came to him after his restaurant made a menu with Zacapa rum. “We discovered that these combinations were one of Pavarotti’s favorite desserts. We wanted to do it and it surprised the diners, and now we have given it a twist here and it has also surprised,” he concluded.
So if you want to try the elaborations of this year’s best pastry revelation, take note:
Ramsés Restaurant: Pl. de la Independencia, 4, second floor, Salamanca, 28001 Madrid.