The fusion of haute cuisine and pastry: a tribute to Easter in Barcelona

Rodrigo de la Calle and Oriol Carrió present a unique collaboration that redefines the gastronomic tradition of this festival.

In the context of the Easter celebration, the acclaimed chef Rodrigo de la Calle, recognized with a Michelin star, joins the master pastry chef Oriol Carrió to offer an unprecedented culinary experience at the Virens restaurant, located in Almanac Barcelona. This collaboration not only reflects innovation in gastronomy, but also pays tribute to the city's rich cultural heritage.

The result of this creative partnership is an exclusive limited edition box containing five exquisite pieces of chocolate shaped like Easter eggs. Each of these eggs has been conceived to balance intensity, freshness and surprise, elements that are characteristic of the style of both chefs. The collection includes surprising flavors that fuse the vegetal and the sweet: pink pepper with 65% dark chocolate, ginger with milk chocolate, tomato with white chocolate, beet with white chocolate and coriander with white chocolate.

This special edition can be purchased at Oriol Carrió's pastry shops, where food lovers can enjoy his art. Furthermore, during the days of Easter, it will be possible to discover a monkey specially designed by Carrió, conceived as both a visual and gastronomic masterpiece. This piece will be displayed in the hotel lobby, becoming another attraction for visitors.

The collaboration between Rodrigo de la Calle and Oriol Carrió not only seeks to innovate in the field of pastry, but also celebrates the city of Barcelona within the framework of the Year of Architecture. To do this, they have recreated the city's famous skyline on a large scale, highlighting the emblematic Sagrada Familia and the iconic Barcelona panot. The five Easter eggs rest on this architectural base, representing a modern and creative vegetal interpretation.

This joint work proposes a contemporary perspective on the Easter tradition, where chocolate becomes a space for exploration that integrates vegetable cuisine, creativity and seasonality. With their approach, both chefs seek to change the perception and use of plant products in haute cuisine.

As an advisor to Virens, Rodrigo de la Calle continues his pioneering work in gastrobotany, promoting sustainable and creative cuisine that pays tribute to vegetables, herbs and other plant products. Its goal is to explore the gastronomic potential of these ingredients from an innovative perspective and connected to the territory.

For its part, Pastisseria Carrió, run by brothers Oriol and Anna Carrió, has won numerous awards and recognitions, including awards for the best coca de Sant Joan and the best roscón de reyes. This family legacy, which spans three generations, continues to be strengthened with the recent opening of Oriol Carrió Forn de Pa in the Eixample Esquerre, an expansion that promises to continue raising the standard of pastry in Barcelona.

The combination of these two masters of gastronomy not only highlights the quality of their creations, but also invites diners to rediscover the Easter tradition in a new and exciting light.

Frequently Asked Questions (FAQ)

Who are Rodrigo de la Calle and Oriol Carrió?
Rodrigo de la Calle is a Michelin-starred chef, a pioneer in gastrobotany, while Oriol Carrió is a master pastry chef recognized for his excellence in pastry.
What is the collaboration that you have presented?
It is a series of Easter eggs made together, which combines innovative flavors with haute pastry technique.
Where can you buy Easter eggs?
They will be available in Oriol Carrió bakeries during the Easter celebration.
What flavors do Easter eggs include?
The flavors are pink pepper and dark chocolate, ginger and milk chocolate, tomato and white chocolate, beet and white chocolate, and coriander and white chocolate.
What is the monkey that will be presented?
It is a special creation designed by Oriol Carrió, which will be displayed in the hotel lobby and also celebrates the holiday.
How does this collaboration pay tribute to Barcelona?
It recreates the city skyline, highlighting the Sagrada Familia and the Barcelona panot, within the framework of the Year of Architecture.
What approach does Rodrigo de la Calle have in his cooking?
Its approach focuses on sustainable, creative cuisine that highlights the use of plant products.
Has Pastisseria Carrió received awards?
Yes, it has been awarded multiple awards for its products, including the best roscón de reyes and the best panellet of pine nuts.
What is the new opening of Pastisseria Carrió?
They have opened Oriol Carrió Forn de Pa in the Eixample Esquerre, expanding their gastronomic offer.
Where can I find more information about these creations?
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