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so good #10 Archives - so good.. magazine

Gabriele Riva. Geometry of form and flavor

April 22, 2015 |

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.More info

Crème de la Crème Caramel by Gregoire Michaud

April 2, 2015 5

In So Good 10 Gregoire Michaud taught his personal way of approaching the Crème Caramel is by investigating its characteristic structure, achieved thanks to the fat of the egg.More info

Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs

March 11, 2015

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.More info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

Apple compote éclair, by Olivier Fernández

August 20, 2014

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…More info

Mercury, by Javier Guillén

July 2, 2014

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

Jordi Puigvert

While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info

The Corn Egg, a “Crème Caramel” by Miguel Sierra

December 19, 2013

Miguel Sierra participated in the “Crème Caramel” challenge in So Good.. #10 with this innovative recipe. As the egg is the key protagonist in this ubiquitous dessert, the pastry chef from Asturias decided to focus on one of the main foods in the feeding of the hen – corn – to reform the recipe with an original blend of flavours and presentation.More info

Marc Ducobu

A member of Relais Desserts, his shop has become one of the most important temples of Belgian chocolate and pâtisserie.More info

Dominique and Xavier Noel. US Pastry Competition

November 8, 2013 |

It is a special competition, full of life. This is why –after 24 editions– the Noel brothers, Xavier and Dominique still feel deeply moved every time the name of a new winner is announced. The US Pastry Competition is, above all, the expression of a community, of a family who live the pastry trade passionately in the United States.More info