Salvador interprets each moment, and from it each creation is born, with technique, subtlety, balance and singular flavors. Nothing is decorative, everything is intentional.
Restaurant desserts
Chocolate mousse, almond cremeux and chocolate-hazelnut moelleux, with orange salted-caramel sauce.
Earl Grey tea cremeux, bergamot confiture, tangerine coulis and cashew biscuit.
Coffee, mascarpone mousse, biscuit cuillère, Disaronno and cocoa powder.
Chocolate mousse and hazelnut crunch, baru-nut biscuit and cocoa coulis.
Raspberry Opéra, raspberry and kirsch coulis and full-aroma cocoa glace.
Chocolate, 23k gold, chocolate mousse, raspberry coulis, fresh raspberries, Tahitian vanilla glace and chocolate biscuit.
Coffee and dried-fruit crunch, Baileys cremoso, coffee-chocolate biscuit, coffee and mascarpone mousse, white-coffee gelato and chantilly cream.
Nut financier with chocolate filling, cumaru glace and raspberry coulis.
Mascarpone mousse with a hint of coffee, chocolate cremoso, chocolate moelleux, pâte sucrée, salted-caramel sauce and whisky-walnut glace.
Floating islands, Madagascar vanilla crème anglaise and salted-caramel glace.
Perfectly whipped meringue, mango and passion-fruit coulis, yellow-fruit compote, flambéed pineapple and chantilly cream.
A traditional French frozen dessert revisited, with pistachio gelato and amarena cherries, served with chantilly cream.
Chocolate cremoso, chocolate soufflé biscuit, cocoa balsamic reduction and peppermint sorbet.
An assortment of mini desserts with cassis gelato.
Strawberry dessert, vanilla cream, génoise, strawberry-nectar gelée, strawberry coulis and fig sorbet.
Entremets, cakes and tarts
Raspberry mousse, pistachio cremeux, chocolate moelleux and raspberry confitures.
Saint-Félicien cheese cremeux, salted hazelnut caramel, chocolate and hazelnut croustillant.
Tahitian vanilla crème mousseline, matcha génoise, gelled mango and passion-fruit compote and Tahitian vanilla bavarois.
Apple and pineapple, with old-fashioned almond cremeux, pâte sucrée and salted caramel.
Vegan chocolate mousse entremet, pé de moleque (Brazilian peanut brittle) crunch, peanut cream and flourless cocoa biscuit.
Gianduja mousseline, chocolate mousse, a touch of lemon cremeux and hazelnut crunch.
Strawberry bavarois, almond and lemon biscuit, strawberry, cherry and raspberry compote and gelled strawberry-nectar coulis.
Pâte sucrée, almond and tangerine cream, bergamot cremeux, lemon guimauve and bergamot confiture.
Chocolate mousse, dried-fruit crunch, moelleux chocolate biscuit and glaçage miroir.
Peanut macaron, paçoca (Brazilian peanut candy) ganache and a light paçoca mousse centre.
Gilson Martins version. First place in the Brazilian Hotel Industry Association competition, Eduardo Tapajós Trophy.
In tribute to the 50th anniversary of Sofitel, Accor group.
Mascarpone mousse, cherry compote, amarena cremoso, chocolate biscuit and cocoa dacquoise.
Gold chocolate mousse, chocolate, lemon and gin cremoso, cardamom crunch and olive-oil génoise.
Pâte sucrée, Peruvian Pompona vanilla crème brûlée cremoso, crème brûlée mousse and caramel crunch.
Single-dough gâteau breton, almond cream, cassis and cherries.
Chocolates and confections
La Fête des Mères.
Voted Best Filled Easter Egg by CNN Brasil.
With financier, moelleux, truffles, bonbons, macarons and guimauves.
Passion fruit, pure cocoa, salted chocolate and candied orange aromas.
Orange, cardamom and cinnamon caramel with hazelnut.
Orange, chocolate blend, armagnac and cocoa nibs.
Sicilian pistachio, lemon and pistachio praliné.
Cappuccino and vanilla aromas with bergamot caramel.
With praliné and Cointreau bonbons.
Black Corinth grape truffles flambéed with armagnac.
Savory and sweet bakery
Top 5 Naturally Leavened Panettones, by Revista Versatille.
Naturelle.
Naturelle.
Filled with almond cream, a layer of Disaronno fondant and pear compote.
Chocolate with a touch of fleur de sel and raspberries.
Top 5 Naturally Leavened Panettones, by Revista Versatille.
5 grains.
Traditional Japanese bread with kabocha squash.
Naturally leavened, long-fermentation burger bun.
Naturally leavened, long-fermentation olive bread.
Lemon and almond cake with a touch of gin.
Chocolate cake with a touch of dark rum.
Traditional French puff-pastry King cake, filled with almond cream.
Traditional German bread.
Gelateria
Argentine dulce de leche, Pistacchio di Bronte, raspberry, mango and passion fruit, Sicilian lemon, blackberry with açaí, and speculoos.
Pistacchio di Bronte flavor.
Cream and brownie flavor.
Argentine dulce de leche flavor.
Mango and passion fruit flavor.
Cakes for special occasions, sugar and chocolate sculptures
Pièce artistique en chocolat.
Pièce artistique en chocolat.
Pièce artistique en sucre.
4th place, Artistic Sugar category. 4ème Festival International des Arts Gourmands, Belfort, France.
Pièce artistique en sucre.
Pièce artistique en sucre.
Pièce montée
Pièce artistique en sucre.
Pièce artistique en chocolat.
Petits fours for the FIFA president, who was staying at the hotel during the World Cup.
A day of traditional French desserts with specialty coffees, presenting Chef Salvador Lettieri at the Sofitel and Le Pré Catelan in Rio de Janeiro.
Pièce artistique en chocolat to celebrate Valentine’s Day.
2nd place, Artistic Sugar Piece category. Jury: Paco Torreblanca, Jacob Torreblanca, Ramon Morató, Miguel Sierra, Carles Mampel and Jordi Pujol.
Pièce montée
