The twentieth edition of So Good turns rhubarb pink by the hand of Matthew Siciliano, the pastry chef of Single Thread Farms in Sonoma, California. His creation based on shiso sorbet and compressed rhubarb is a perfect example of what we can find inside the magazine: technique and desire for innovation on one hand, passion for praising the maximum expression of each ingredient on the other, and last but not least, generosity for sharing the results of one’s experience.
What happens when a first-class restaurant seeks to achieve gastronomic excellence? This issue travels to some of the most acclaimed temples by gastronomic guides around the world to know how that concern is gestated from the desserts side. Enigma by Albert Adriá, Disfrutar, and Rafa Delgado in Barcelona offer their corresponding proposals. The above-mentioned Matthew Siciliano does the same with two other great restaurants also in California, Coi Restaurant (Riley Redfern) and The French Laundry (Elwyn Boyles).
Creativity taken to the extreme can bear fruit as surprising as the collection inspired by origami and signed by Dinara Kasko. The Dutch chef Bart de Gans and the British chef Graham Miers also delve into sweet proposals that take care of their presentation in detail to evoke an unprecedented universe full of personality.
Chocolate is the starting point for the meditated innovative work of Philippe Vancayseele, Melissa Coppel, and Josep Maria Ribé. Descending beyond sub-zero temperatures, there are also creations full of personality by the hands of Andrés Lara and the Danish Winterspring.
The issue of the second half of 2018 of So Good brings together several exercises of elegance that are equally unprecedented and full of ideas that evolve the global course of modern pastry. We see this in Canada with Patrice Demers, in Argentina with Luciano García, in Belgium with Marijn Coertjens, in Japan with Ryosuke Sugamata, and in Korea with Yun Eunyoung.
Up to 22 articles and 22 authors make up a mosaic of sweet avant-garde cuisine in which we also appreciate the potential of pastry as a snack (Baltasar Massot) and the possibilities offered by a competition to boost a personal journey (Kévin Clemenceau).