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so good #19 Archives - so good.. magazine

Figs and hazelnuts by Nicolas Lambert

June 29, 2018

At Caprice in Hong Kong, the french chef enjoys the creative freedom. It shows in this dessert crispy, creamy, with the texture of fruit confit.More info

Gianluca Fusto: “Beauty without taste is not beautiful”

June 27, 2018 |

One of the major figures of Italian patisserie talk with us about his sources of inspiration, his creative philosophy, his pastry and his last project in Milano.More info

Brioche pudding with sugared nuts and chocolate crémeux by Gustavo Sáez

June 21, 2018

One of the sweet proposals proposed by 99 restaurant, with a pastry station lead by Gustavo Sáez.More info

Rory Macdonald: “I try and treat sugar like you would salt in a savory meal”

June 13, 2018 |

The combination of desserts and cocktails works perfectly at Chanson Patisserie in New York.More info

Jerome Landrieu: “Pastry education is more than a bubble, it is an explosion”

May 14, 2018 |

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.More info

Russ Thayer. Searching for the boundaries of chocolate

April 23, 2018 |

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,More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

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.More info

Guilty pleasure pate à choux by Amaury Guichon

April 6, 2018 2

Two size pate à choux extremely colorful combining fresh strawberry compote and light raspberry crust with a vanilla mascarpone cream filling by famous pastry chef Amaury GuichonMore info

Alex Stupak. Pastry was just the beginning

March 15, 2018 |

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

Jordi Bordas explores the possibilities of inulin

March 1, 2018 |

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info