Pear, pork crackling, and fennel sprouts

Jordi Butrón and Xano Saguer opened Espaisucre, the world's first dessert restaurant. The concept of a restaurant dessert has been reimagined as a dish with its own personality and signature, both when the place operated as a restaurant, and after it became a pastry school. "We see pastry-making as a continuous learning process in terms of technique and taste. It must always be approached with an innovative attitude, but with a respect for tradition at the same time. This is an essential ingredient in order to develop," says Butrón.