{"id":43308,"date":"2023-05-17T09:54:33","date_gmt":"2023-05-17T07:54:33","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomy\/la-danza-de-lucia-un-postre-del-bcc-en-honor-a-lucia-lacarra\/"},"modified":"2023-05-17T10:15:54","modified_gmt":"2023-05-17T08:15:54","slug":"la-danza-de-lucia-a-bcc-dessert-in-honour-of-lucia-lacarra","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/en\/gastronomy\/la-danza-de-lucia-a-bcc-dessert-in-honour-of-lucia-lacarra\/","title":{"rendered":"“La Danza de Luc\u00eda”, a BCC dessert in honour of Luc\u00eda Lacarra"},"content":{"rendered":"\n\n\n\t\t\t\t\"\"\n

\n\t\tM\u00e1s sobre:\n\t<\/h4>\n\n\t

Gastronomy and dance<\/strong> are arts that share values such as discipline, excellence, passion and constant learning. This dessert is a reflection of the relationship between the Basque Culinary Center<\/strong> and the dancer Luc\u00eda Lacarra<\/strong>. They presented this dessert at the Tabakalera in San Sebastian.<\/p>\n\t

The dessert is the result of the challenge presented to the students of the Master’s Degree<\/strong> in Restaurant Pastry and Sweet Cuisine at the Basque Culinary Center, the aim of which was to create a dessert that would pay tribute to Luc\u00eda, one of the leading figures in classical ballet today<\/strong>.<\/p>\n

The presentation was attended by the dancer Luc\u00eda Lacarra<\/strong>; the general director of the Basque Culinary Center, Joxe Mari Aizega<\/strong>; the pastry chef and teacher of the Master’s, Cristina Lirola<\/strong> and the chef teacher and coordinator of Masters and Courses, Luis Arrufat<\/strong>, to discuss the shared values of gastronomy and dance such as discipline, excellence, passion and constant learning.<\/p>\n\t\t\t\t\"Joxe\n\t\tJoxe Mari Aizega, director of the Basque Culinary Center, Luc\u00eda Lacarra and Luis Arrufat and Cristina Lirola, from the BCC.\n\t

Luc\u00eda Lacarra<\/strong> affirms that dance and gastronomy, although they may seem to be unrelated fields, share values: “they are arts and professions that require great discipline, dedication and passion. For me it was an honour that the Basque Culinary Center<\/strong> wanted to create a dessert dedicated to me and inspired by me. It has been a wonderful experience to be able to meet future chefs, talk and dance for them and try to inspire them and make them understand who I am as a person and a dancer”.<\/p>\n

For his part, Joxe Mari Aizega<\/strong>, director general of the Basque Culinary Center, stresses that “this challenge is a reflection of the confluence of both disciplines. Following the path and evolution of the well-known Pavlova cake<\/strong>, a dessert named after the Russian ballerina Anna Pavlova, we wanted to bring it here and present a dessert that exudes the values shared by the Basque Culinary Center and Luc\u00eda Lacarra: a focus on excellence, passion, innovation and creativity”.<\/p>\n

\n\t\tDressed by Zapardiez\n\t<\/h2>\n\t

Wearing a creation by Isabel Zapardiez and jewellery by Casa Munoa<\/strong>, Luc\u00eda announced the dessert with which she felt most represented, “I feel very identified with the dessert, for its delicacy and its strength. And above all, for the difference in textures and layers, which as an artist I also possess and which characterise me. The students have been able to translate who Luc\u00eda Lacarra is into this marvellous dessert”.<\/p>\n

The dessert is made up of a chocolate decoration symbolising the movement of a dancer on a green apple mousse filled with apple compote<\/strong>, representing the fruit par excellence of Zumaia<\/strong>, her birthplace. Both preparations were finished with a velvety lilac effect, Luc\u00eda Lacarra’s favourite colour. Around the mousse, the dessert has a blackberry and raspberry sorbet, Genoese sponge cake and pistachio crumble, blackberry cream, white chocolate ganache, lime and basil, green apple gel and fresh raspberries<\/strong>.<\/p>\n

\n\t\t“La Danza de Luc\u00eda”\n\t<\/h2>\n\t