so good #10 Archives - so good.. magazine
Updated French pastries from Japan
New culinary techniques at the service of creativity
An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.
Gabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.
During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…
Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.