So Good #27

Number of pages: 304

Measures: 230 x 297 cm

Language: English

Summary

• Will Goldfarb, Haute pâtisserie in paradise
• Mauro Pompili & Maya Sittisuntorn, Complex, beautiful and friendly
• Philipe Vancayseele, Play and taste
• Luis Amado, Safe flavors, ‘go wild’ shapes
• Alexis & Manuel Bouillet, Thinking out of the box
• Chong Ko Wai, Creativity or improvisation?
• Jesús Escalera, Relaxed pâtisserie
• Javier Guillén, Nonconformist
• Maxime Gilbert, The culinary appeal of tarts
• Jiro Tanaka, Be as creative as a pastry chef
• Fabrice Danniel, Pleasure must change
• Paola Chang, Third culture
• Paco Pérez, A new skin
• Dimitri Fayard, The highly trained trainer
• Alexandr Donskov, A ‘brightness’ in the gateway to Asia
• Tidbits

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Millefeuille challenge

• Francisco Migoya, The accordion
• François Perret, Road inspiration
• Dimitri Fayard, Mille feuille to the third power
• Olivier Fernández, Twice inverted

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• Tanguy Coelis, A 100% artisan success
• David Chamorro & Xavi Donnay, Aromas to the maximum