so good.. magazine – The magazine of the haute pâtisserie

Trained at Le Cordon Bleu Paris, she has undoubtedly contributed to the success of Julien Royer’s restaurant Odette (Singapore) in recent years.More info

Books For Chefs brings together two great books by the Danish chef in a single hardcover book.More info

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Each team must execute a classic Italian panettone, a dark chocolate panettone, and an innovative savory one.More info

The Organization ensures that 90% of growers do not have access to enough food and basic necessities.More info

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

Available in our Books For Chefs online store, it contains more than 100 recipes with step-by-step explanations and photos, tips, serving ideas, and tips for preserving.More info

In the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info

The new book, Mini by Xavi Donnay, leads the sales ranking.More info