Sigep attracts 187,233 visitors January 29, 2015 | Luis Concepción
Chocolate and raspberry éclair by Antony Prunet January 28, 2015 | Albert Mañé
Italy the Great January 27, 2015 | Alberto Ruiz
Patrick Roger, broken hearted but looking towards the future (Video in french) December 15, 2014 | Xavi Vilà
Ready-to-fill bases by Masdeu
True bread. A professional guide to breads and enriched doughs
Lucien Moutarlier and his son, Damien, have completely renovated one of the four establishments that they own in Switzerland, giving it a modern image, more aligned with their pastry cooking style.
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
Chocolate balls, as well as being highly suitable as Christmas treats, are ideal for making desserts that contain different elements. This is exactly what Michel Willaume set out to demonstrate in a work that blends the flavours of pistaccio, cherry and chocolate.
So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.