Glass “Goûte” in the shape of a finger that improves the taste of food February 15, 2017 | Ana Rodríguez
Walk in the forest by Rasmus Kofoed February 13, 2017 | Ana Rodríguez
Jordi Bordas sets off the Bangkok World Pastry February 9, 2017 | Jaume Cot
Junichi Mitsubori. World of Wagashi. Passion in the serenity January 18, 2017 | Ana Rodríguez
Fino de Aroma cocoa from Peru to the world
FOUR in ONE, on the boundaries of chocolate
In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.
France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.
Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.
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.