so good #11 Archives - so good.. magazine
A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.
Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
He is one of those cooks who are just different, difficult to classify, unique. It is no coincidence that his restaurant, Nerua, is integrated in the Guggenheim Museum in Bilbao (Spain), instead, one often has the sensation of feeling an
Patisserie is passion, effort to succeed and worship of the best seasonal products.
Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decoration
He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.
“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.
Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.
Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.