so good #19 Archives - so good.. magazine
The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.
One decate transmitting the values of haute pâtisserie in America, the french chef is satisfied. We talk to him about training, social networks, creativity… at so good #19.
A true expert chocolatier who, under the banner of Callebaut, is dedicated to finding the best way to exploit the flavors of chocolate in ganaches, pralinés and other preparations,
Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.
After a dinner at Christophe Hardiquest’s restaurant, the chef was inspired to create this merengue in the idea of a vaquerin revisited.
The chef has talked about his plans, the bustling moment of the pastry in Paris, the success of his éclairs at So Good 19.