Obsession de Oriol Balaguer

The obsession the author suffers from is of the highest order, as it shows itself in many forms. His is an obsession with quality, with a job well done, with perfection, with continuing to learn, with continuing to improve, with beauty, with harmony and balance, with aesthetics, with the packaging of all his collections…

“Whether in his patisserie pieces or in his chocolates, there is always an element of design and art in the work of Oriol Balaguer”

Patrick Roger, MOF, who wrote the book's foreword.

Balaguer is not a specialist, unless someone can be a specialist in many things at once. He is without doubt one of the finest chocolatiers on today's scene, with collections of chocolates and unique artistic works. His restaurant desserts marked an era, with creations as sublime as his “8 textures of chocolate”, named best dessert at the 1997 Coupe du Monde de la Pâtisserie. And when it comes to baked or leavened doughs, his butter croissant was awarded best in Spain in 2014. Balaguer, then, does not stand out in one particular area but in almost all of them. This owes much to the “almost obsessive” level of demand with which he approaches each recipe, each preparation, each new creation and each project.

The book features tarts, desserts, petit fours, pastries and breads, chocolates, artistic chocolate work… More than 80 creations of incomparable beauty from one of the great creators of today's international sweet-gastronomy scene.