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

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

Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredientsMore info

Interested pastry chefs, ice cream makers, and chocolatiers must submit their application before September 30.More info

The meeting, under the leadership of Richard Sève, Sébastien Bouillet, and Jean-Paul Pignol, was dedicated to market pastry.More info

His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore 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of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info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