This time, my stay at the Gran Hotel Anthelia has been a gourmet tour.
Live and Direct. In the kitchens of the hotel, in the "backstage" in the main dining room. Juan Pedro García his 42 years is a pastry lover and it shows.
I had the good fortune to talk to him and visit his country. Kind without further I opened the door to his workplace and has allowed me to meddle in her "career."
Their pastry is undoubtedly the best I've tasted in hotels on vacation and I have seen personally the dedication and skill with which Peter makes its products.
At 15 he was in a workshop, learning the art of kilns and meals. He spent 5 years there and began to study hospitality. On leaving school and worked as a baker and never stopped. He becomes the hotel chain Iberostar
hace10 years 
Today, during the interview, he confessed that continues to explore, in Barcelona, \u200b\u200bfor example, visiting and learning a few things new, especially presentation and assembly of the hand of French chef Yann Duytsche - and creating, always creating, from best raw materials, which it shows a lot.
Ventures into different products, such as hibiscus flowers imported from Canada and has used to decorate this verrine red fruit jelly with a cream made of condensed milk. The crema catalana
grooming is ... a delicacy. Indeed, long ago that I tasted one like Pedro does. To present in glasses with a truly innovative detail: placed at the base of it a soft, velvety bitter orange jam, which contrasts with the sweetness and crunch of caramel so typical of this dessert.
little note: I'll tell you a secret. I've seen replace 6 sources Catalan cream during my stay in the dining room, which never exceed the hour and a half! In this way you can imagine its acceptance did not fully put the source in the sweets table was gone!
His rice pudding, for instance, elaborates on the basis of a kilo of rice and 11 gallons of milk! Are hours of mixing with the spoon over the fire until the rice is delicious with a taste of children and grandmothers who raised the feeling and taste memory.
during the interview I commented that everything is prepared in the kitchen of the hotel, do not use premix powder, nothing is artificial. Here lies the difference. And I noticed when testing each of their desserts. The tarts with lemon cream and Italian meringue, topped with strawberry half was outstanding. Custard present in some other cakes, magnificent. The flan, crepes, puff pastry with apples: a delight.
How choose your desserts? because according to what the clients usually ask or consume more, then
talks with Chef and thus decide whether to proceed with the presentation of the product.
At one point during our conversation he asked how this affects the fact of working in an island like Tenerife, with a mild climate in relation to the game that could be carried out with seasonal products. I replied that no much difference between summer and winter seasons (not too cold as the minimum temperature usually round between 20 ° and 24 °). However, one could say that in the summer using many seasonal fruits and flavors to play with, during the winter, Peter confesses that people tend much more to the crepes, and who is not ?
Find the list of flavors, gently about. Okay in this case as an example of a shortbread dough cake on which mounted a lemon cream and then goes over it with a good cake "moelleux" to conquer chocolate Italian meringue. I have not taken the photo, but my taste buds remembered. The good thing is not easily forgotten, is not it?
Thanks Peter! thank you very much! I'm counting the days that I need to visit you again!
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