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

This is one of the elegant sweet dishes that Tom Coll creates for the luxurious Burj Al Arab in Dubai.
More info

The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info

At SUGOi Sweets, each Elle Lei bonbon has its own little story.More info

In So Good #29, the Italian chef reviews Italian traditional sweets with decades of history.More info

One of the refined desserts served in the luxurious Burj Al Arab in Dubai.More info

Among the sweet proposals of the restaurant Brix Desserts, we find this trompe l’oeil based on brown bread dry meringue, olive oil parfait, and tomato jam.More info

It is one of the star Christmas logs of the Park Hyatt in Tokyo.More info

The executive pastry chef at Brix Desserts in Dubai, who participated in two Spanish World Chocolate Masters qualifiers, loves working with chocolate.More info

At Brix Desserts, the Spanish pastry chef flees from the clichéd concept of a dessert restaurant and goes far beyond cream and sugar.More info

The Assistant Director of Culinary Studies of the Indian School of Hospitality says that creating new cakes every day is the driving force in his life.More info