with a dessert of pear, yeast and bergamot, the Valencian confectioner Ausias Signes , from the restaurant Tatau Bistro of Huesca, has won the V edition of the Revelation Pastry Chef award Madrid Fusion on the first day of the gastronomic congress.
The rest of the contest finalists, with Paco Torreblanca as president of the jury, have been Diego Trillo and Noelia Quintáns from the Pandejuevo Pastry Shop (Cee, A Coruña); Mariana Rey, from the Restaurant-hotel Destino Pachá Ibiza (Ibiza), Ander Rodríguez, from the Narru Restaurant (San Sebastian), Kibsaim “Kibi” Lugo of Casa Romantica Restaurant (Gran Canaria) and Angelica Locantore from Panem Bakery (Madrid).
The winner, Ausiàs Signes, a young 26-year-old pastry chef Born in the Valencian municipality of Barx (Valencia), he has the Mediterranean in his DNA. That is why fruit is very present in all his desserts: for the winner, which he has created expressly for the contest, he has chosen a variety of highly aromatic pear (Doyenné du Comice), yeast and bergamot from Todoli Citrus Foundation, that citrus paradise, the work of Vincent Todoli , located in the Valencian municipality of Palmera.
“I make desserts because I have a sweet tooth since I was little” , confesses to Condé Nast Traveler. Your favorite candy? "A good mille-feuille with well-caramelized puff pastry." Although he has a weakness for fruits and in Tatau he creates many desserts around them. "The product As a protagonist, it is a trend that has existed in the kitchen for a long time, but is much less visible in patisserie, where no one mentions the producer”.
Ausiàs Signes, head pastry chef at Tatau Bistro (Huesca) and Revelation Pastry Chef 2022.
Therefore, on this occasion he has chosen a Comice pear from Lleida for the contest dessert from him. “There is a lot of work behind a round and surprising dessert”, he reflects. And, in his case, a lot of product.
His philosophy is clear: the product bakery, in which he throws the terreta at her. “My heart is in the Mediterranean because it is where I was born and where my taste memory comes from, although now I am very comfortable in Huesca ”. There he works with what he gets the orchard of Aragon and the countryside, especially with cereals, since he uses buckwheat or wheat malt in some of his desserts.
Ausiàs Signes, Madrid Fusión 2022 Revelation Pastry Chef.
Ausiàs Signes began studying Agrifood Engineering, but soon realized that he wanted to continue with the family tradition and dedicate himself to the hotel business, since his parents had a rice restaurant in his hometown of Barx, for four decades. The pastry chef was trained in the La Pobla de Farnals Cooking School and after working in Madrid, two years ago he landed in the pastry shop of the restaurant Tatau, which has 1 Michelin star and 1 Sol Repsol.
Before we say goodbye, we ask the Revelation Pastry Chef Madrid Fusion 2022 for his next fruits, those that will be the protagonists of his desserts: his face lights up when he talks to us about bolea cherries and he talks to us with desire Maresme strawberries. We'll keep track of you, Ausiàs.