Posts ByJaume Cot, Author at so good.. magazine
The pâtissier of Le Meurice in Paris adds a new recognition to his awarded and popular career.
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.
Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
The school is forced to abandon its facilities, which could signify its irreversible closure.