Thewinning recipes of Michelin stars can already be savored in Samborondón.Gourmandises by Yves Thuriès arrived to serve fine palates with chocolates madewith Ecuadorian cacao and French recipes.
The opening of the premises was the idea of a French investor, Catherine Burrus, and an Ecuadorian, André Obiol, who joined to put in Guayaquil the first place in Latin America of fine chocolate, desserts and French bakery that has the signature of Yves Thuriès, a chef awarded with Michelin stars.
The new location generated 20 jobs and there are plans to make other investments that will be known when they crystallize.
InGourmandises they have taken care of all the details. They imported theEuropean machines that make gourmet chocolate and in front of the productionlaboratory (kitchen) is a chef, Yves Revelly, disciple of Thuriès.
Even the name has a singular meaning. “Gourmandises in French is the desire to enjoy delicacies. It is an invitation to the pleasure of consuming what we like, “Burrus, president of the brand, told Diario EXPRESO. He added that it is a unique place that has a live production laboratory, own products store and a small tea room, “where the novelty will always be its attraction to discover new flavors at each visit,” he said.
The Burrus family years ago bought cocoa farms in Ecuador, attracted by the quality of the product grown in the country. They in Europe are the owners of companies that make chocolate. In the case of the place they have opened in Guayaquil, they can also handle the entire process, from cultivation to chocolate making in Gourmandises.
Burrus stressed that she is in love with Guayaquil and delighted with the variety of fruits in the city, which makes it possible to innovate in making new chocolates and sweets. She added that the place is more than just a chocolate shop, it allows you to have tea and also enjoy French breads in an area created especially for it.
In December they will offer the traditional French trunks and others that have innovations.
Gourmandises has already received orders for social gatherings, which makes the business in a short time win customers. The opening was in August.
The bakery and pastry shop El Mono Goloso was opened by two Europeans about three years ago. From the beginning they hired two Ecuadorian lovers of pastry making and breads. Although they already knew the profession, together with the Europeans they perfected their knowledge. And they did it well, that’s why when the spouses decided to undertake other projects outside the country, they were given the option to acquire the premises. This is how Ariana Gualpa, graduated in the School of Chefs, and Alexis Briones are the new owners of El Mono Goloso, since a year ago. The two have specialized is to make pastries and European breads.
Thetaste of European bread
“In Guayaquil you can still count on the fingers where you can buy breads made with European recipes,” Javier Ruda, manager of the local Masamadre, told Diario EXPRESO.
He explained that the difference is that a natural ferment is used, “which makes it a healthier bread.”
Masamadre has been in the market for two years and employs 14 people.
Rudastressed that the taste for European bread is growing in Guayaquil. In the caseof them, sales have increased by 70% when comparing 2018 with 2017, in the sameperiod. LZA. (I)