Jesús Escalera, the 32-year-old award-winning chef behind La Postrería restaurant in Mexico, is the force behind a new trend in the pastry world – although he prefers to call it the ‘sweet world’ or ‘dessert world’, as the word ‘pastry’ is too narrow for the task he has undertaken.
For many people, not having desserts after dinner is not satisfying enough. However, the time when desserts appear can be more than just at the end of a meal, and the taste does not necessarily have to be sweet, either. The Spanish chef Jesús Escalera broke these established impressions.
Escalera was awarded the "Best Pastry Chef" award in the 50 Best Latin American Restaurants in October last year. He opened a dessert restaurant, La Postrería, in Guadalajara, Mexico. In addition to selling cakes, macarons, and chocolates, he also offers six or ten courses of tasting menus, all consist of desserts.
Does the word "sweet" make you sick? In fact, you don't need to worry. According to The World's 50 Best Restaurant, Escalera's desserts are not only sweet or sour, but also taste bitter, salty, spicy and smoky, all from coriander, olives, eucalyptus.....the ingredients that are less common in sweets.
Breaking the "line of sweet and salty" made Escalera stand out, but he didn't want to be sensational, but instead intended to break the established impression of the food culture that has long been given to the ingredients and return to the flavor of the ingredients themselves. "People often think that pepper is used for seasoning and salty food, while cinnamon is used for dessert, but it is wrong to think so. Once you break away from these thinking frames, you can open up unlimited possibilities for dessert."
In other words, even those who do not eat sweets, may become a guest of La Postrería. "My father doesn't eat dessert. After dinner, he only wants to drink espresso, and also the coffee is bitter. In that case, then why can't we make bitter desserts? And some countries are used to eating a thick and savory cheese after eating. Therefore, there is not only sweet taste in our desserts (which is a must), but also sour, bitter, spicy or salty." He thinks this is not an innovation, he is just looking for the logic behind the flavor.