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so good #15 Archives - Page 2 of 3 - so good.. magazine

Disfrutar. Three-way creativity

March 22, 2016 |

Oriol Castro, Eduard Xatruch, and Mateu Casañas, three essential architects of the wonderful work that was elBulli, now invite us to Disfrutar. A daring but coherent, meditated and designed proposal with the advantage provided from having lived at the epicenter of the world’s culinary creativity for nearly two decades.More info

Yuzu Water Mochi by Yves Scherrer

March 14, 2016

The Head Pastry Chef at Ananas Bar and Brasserie in Sidney makes his allergen-free desserts into the most on-demand desserts on the menu, desserts ‘suitable for all audiences’.More info

Graham Hornigold: ‘Our job is to refresh the palette and complete the meal’

March 4, 2016 |

The Executive Pastry Chef of the international restaurant group Hakkasan summarizes his creative philosophy in ‘fresh is best’ and ‘taste is everything’. In so good #15 we explain how he does it.More info

Modern Saint Honoré by Kirsten Tibballs

February 29, 2016

The pastry chef transmits positivity again with a modernized version of the classic Saint Honoré, mounted on an elongated Breton shortbread base with cream spheres placed on the profiteroles de choux.More info

‘Bien Cuit. The art of bread’ by Zachary Golper

February 15, 2016 |

Bien Cuit is the Frenchified name of an excellent bakery in Brooklyn. It is not one of those fashionable establishments with beautiful aesthetics and attractive products. It is a bakery where real bread is sold, where this millenary art isMore info

Maya Revivo: ‘I try to incorporate olive oil in many of my creations’

February 5, 2016 |

Her work shows that French base but with a closer look at her native Israel. In particular, she feels very motivated with olive oil, praising its gastronomic potential, especially in sponge cakes and tarts.More info

Chocolate Framb by Shigeo Hirai

February 3, 2016

The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen. More info

U.P. Upstairs, there is light

January 18, 2016 |

It is not clandestine activity, although only eight people nocturnally gather to enjoy something unknown, and everything occurs in a workshop located on the second floor of a bakery that has already closed for the day. But it does have something of mystery and temptation. In Dominique Ansel’s new scenario, U.P., nothing is impossible.More info

So good.. magazine #15 teaser

January 12, 2016

If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…More info

Miquel Guarro

Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…More info