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so good #20 Archives - so good.. magazine

The theory of creativity in pastry by Graham Mairs

January 4, 2019 |

The theory of this British pastry chef, called C3D, is based on the combination of three essential components: connectors, elements, and dimension.More info

Basil, lemon and pineapple La Forêt by Enyoung Yun

January 3, 2019

Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposalMore info

Peanut, chocolate and dulce de leche tart by Luciano García

December 19, 2018

The Argentinian pastry chef avoids complex taste associations, and limits himself to combining two or three popular flavors that serve as a bridge between modern pastry and native tastesMore info

Martin Coertjens: “There is no evolution without challenges”

November 20, 2018 |

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info

Pumpkin tart with sea buckthorn by Winterspring

October 31, 2018

A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info

Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans

October 29, 2018

The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info

Black sesame financier by Patrice Demers

October 18, 2018

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

Elwyn Boyles at The French Laundry. Simply Perfect

October 9, 2018 |

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

Bart de Gans: “My aim is to go with the new developments in pastry”

September 27, 2018 |

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info