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so good #17 Archives -

Walk in the forest by Rasmus Kofoed

February 13, 2017

Discover one of the latest dishes of the Geranium dessert menu, along with the two dishes with recipes published in # 17, which also demonstrate Rasmus Kofoed’s solid creative personality in sweet cuisine.More info

Northern tides. Rasmus Kofoed, Søren Selin, and Jonathan Kjølhede Berntsen

February 8, 2017 |

In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.More info

Gérard Dubois

Pastry chef and owner of La Rose Noire and Passion.More info

Pierre Marcolini

The richness of the cocoa world embodied in chocolateMore info

Pierre Marcolini: ‘I want to make chocolates that make me happy’

February 2, 2017 |

The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.More info

Inverted soursop by Javier Guillén

January 26, 2017

His new line of desserts called Inverted comes to change the rules, with a mold that allows the mousse to be in the interior and the cream on the outside. More info

Luciano García

He is the head of pastry training at OTT College.More info

Cédric Grolet

Essential on the inside, elaborate on the outside.More info

Rasmus Kofoed

Brilliant example of modern Nordic cuisine.More info

Abel Bravo

Honesty in flavors, modern executionsMore info