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

The popular chef has returned to l’École Valrhona Brooklyn to give a practical course on plated desserts, cakes, and petits gateaux.More info

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

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

His idea of service is more typical of a restaurant than a conventional pastryMore info

The complete recipe of one of the cakes that the acclaimed Canadian chef makes in his pastry shop Patrice Pâtissier.

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Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.More info

Eunji Lee, Antonio Bachour, Oriol Balaguer, and Toni Rodríguez are some of the guest teachers.More info

Montagne is working hard on a new and exciting project, an ice cream & chocolate shop in which he will implement simple combinations so as to not get lost in the tasting, and an unwavering pursuit of pleasure.More info