so good #14 Archives - so good.. magazine
When ice cream feeds on haute cuisine and pastry.
The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.
The Pastry Chef of Café Pouchkine combines Russian products and French traditions, through sweet little jewels as a delicate and fresh Belizna with a coconut and raspberry base.
A pinch od madness and a high dose of good sense. So is the modern pastry of the executive pastry Chef at the three-starred Relais & Châteaux La Vie. A good example: a blown sugar doughnut filled with carrot ice cream.
Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.
Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets…
This chef is of the opinion that absolute freedom is not always the best fertilizer for a good result. This is why he likes to focus on combinations and proposals that have long worked and offer new versions and adaptations, such as Noir (so good #14), come from the Afternoon Tea service and originally was an éclair with a delicious blackberry jam as its filling.
The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.
Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.