so good.. magazine – The magazine of the haute pâtisserie

It will take place in Lugano (Switzerland) on November 8, 9 and 10 and will have participants from Switzerland, Italy, Spain, France, and other countries to be confirmed.More info

In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info

Coinciding with the 30th anniversary of the death of Salvador Dalí, we rescued the recipe for this original piece presented in 2015 by the director of the EPGB.
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Five pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.More info

Brief History: In 1971, Gaston Lenôtre created the first French gastronomy school with the aim of transmitting his savoir-faire to his collaborators so as to perpetuate it as an inheritance. Currently, this center receives more than 3,000 students from FranceMore info

Restaurant dessert with its own codesMore info

Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info

The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info