Classic, creamy and with its infallible crispy layer, the Crème Brûlée It is one of the great icons of the French pastry. But in Buenos Aires, this dessert is transformed: there are chefs that reinterpret it with local flavors, others that combine it with exotic ingredients, and also those who explore it in salty versions. Between ceramic casseroles, flambados on table and unexpected combinations, the Brûlée is affirmed as a living creation, capable of speaking in different languages.
From a base with Dulce de Milk and Edible Flower in Palermoup to a version of Caramelized corn in Belgranothe tour is also an excuse to know author kitchens, projects with identity and proposals where the sweet is served with personality. Next, Seven Buenos Aires places (and one in the north of the Conurbano) where this French classic reinvents itself with a local accent.
The fish market
Located in Núñez, The fish market It offers a proposal focused on grilled fish, sushi nikkei and mediterranean inspiration plates. Peruvian chef Charly Díaz leads the kitchen with a technical look and focus on the seasonal product. For sweet closure, the letter includes a crème brûlée of dulce de leche, which reinterprets the French classic with a traditional Argentine ingredient.
It is presented in ceramic casserole, with a dense base and crispy coverage of nuts. The contrast between texture and full temperature experience. A dessert that invites you to be tasted without trouble.
Address: Crisologist Larralde 1716, Núñez.
Red mother
Red mother believes brulee 1
In Villa Crespo, the farmer, chef and sommelier Juan Ignacio Barcos directs Red mothera restaurant that recounts the diversity of Argentine flesh and wine, through a proposal of cuts from different local producers, focused on biodiversity and animal welfare. At the time of dessert, ships presents its version of the Crème Brûlée, which in its elaboration carries orange and a selection of Haba Tonka – Seed of Amazon -grated origin, to perfume the preparation and provide a lavil flavor.
Address: Rojas 1600, Villa Crespo.
Free air
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Free airthe urban garden of Belgrano where the Buenos Aires cuisine crosses the contemporary. With chef Julián del Pino in front, the letter travels known flavors from a current look. At the closure, Crème Brûlée of Choclo appears as a local reinterpretation of a French classic. Made with infused cream in corn, it is flambea with sugar and ends with caramelized corn. The crunchy layer contrasts with the warm and dense base, in a vegetarian and gluten -free dessert that stands out for its identity. An invitation to explore the sweet from another place.
Address: AV DEL LIBERADOR 6327, Belgrano.
Puraltura
Puraltura- Creme Brulee
In PuralturaCrème Brûlée is one of those simple jewels that seal dinner with elegance. Classic and creamy – vanilla cream base and a thin layer of caramel – is served with seasonal fruits, and during winter, with fresh strawberries that add acidity and color to the sweetness of the plate. To accompany it, the sommelier of the house and partner of the project, Alejandro Mesa Rubio, recommends a sweet white with good concentration and aromatic expression: the Luigi Bosca Gewürztraminer noble grains, a silky wine, of floral and fruit notes, which harmonizes perfectly with the soft texture and the crispy touch of the crème brûlée. This balance between kitchen and wine is the heart of the puraltura proposal, a restaurant that focuses on the pairing.
Address: Gorriti 3856, Palermo.
The fisherman
The fisherman – Tiradito (1)
To close the experience with a sweet and original touch, The fisherman It offers a version of the Crème Brûlée, reinterpreted with very local flavors. Instead of the traditional base, this dessert carries sweet chimbote milk, which gives it a creamy texture and local flavor. The preparation combines coconut milk, eggs, sugar and a slight vanilla perfume, achieving a soft and delicate consistency. At the time of serving, it is sprinkled with sugar and caramelizes with torch to form that irresistible crockery layer, decorated with a edible flower that enhances its presentation.
Address: Humboldt 1905, Palermo.
Barn
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Barn It combines a kitchen where genuine flavors are protagonists. Among the sweet options, the Crème Brûlée de Banana stands out for its elaboration. The base is prepared with roasted fruit with honey and butter. When serving, the surface is caramelized, and is accompanied with sweet production dulce of its own production milk, a sheet of chocolate and lemon shells in syrup. Each element provides temperature, texture and contrast. A version designed to surprise the most sweet palates.
Address: Olivares 190, Rincón de Milberg, Tigre.
L’Telier Bistró
L’Atailier Bistro – Creme Brulee
Inspired by French cuisine with contemporary look, L’Telier Bistró It offers a double interpretation of Crème Brûlée that combines classicism and creativity. As an entrance, this Martínez Boutique restaurant in charge of chefs couple Verónica Morello and Charly Forbes surprises with a salty version with Morbier cheese, pears and glazed onion. For the dessert, the proposal is the traditional crème brûlée vanilla served in Ramekin, with crispy surface and homemade Sablé cookies.
Address: Av. Del Libertador 14520, Martínez.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
