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Posts ByAna Rodríguez, Author at so good.. magazine - Page 45 of 56

Patrick Roger’s chocolate Pop-up in Paris

December 18, 2015 |

Alma mater of one of the most innovative chocolate chain stores in Paris, he finishes the year with a must-see exhibition for his followers.More info

The elegant galette de Rois of L’Hotel The Peninsula Paris

December 17, 2015 |

To celebrate Three Kings Day, the pastry chef Julien Alvarez has created a galette which does not disappoint those looking for flavours associated with this holiday, but with a bit of an upgrade. More info

Olivier Bajard’s school turns ten

December 16, 2015 |

To celebrate its 10th year, the prestigious international pastry school invited great chefs who shared cuisine moments and fun with the students. More info

The new edition of the mixed Mondial des Arts Sucrés championship fast approaches

December 15, 2015 |

32 candidates from around the world, divided into 16 teams, will compete in February 2016 in the first Mixed International Competition of high-end pastry.More info

Four small bûches from Maison Pascal Caffet to savor alone

December 11, 2015 |

Adorable and subtle, these are the individual bûches which the team of this prestigious French patisserie proposes this Christmas.More info

12+1 bûches Noel that activate fantasy

December 4, 2015 |

Christmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info

Christophe Adam opens shops in Seoul and Hong Kong

December 3, 2015 |

In addition to his successful international projection, the chef ends the year with the opening of two shops that have aroused the curiosity of gourmets.More info

COP 21, Claire Damon’s dessert against global warming

December 2, 2015 |

The owner of Des Gateaux et du pain demonstrates her climate awareness by presenting a unique dessert on the occasion of the COP21 summit, being held in Paris these days.More info

Food & Pastry – The Creative Show, tradition and innovation in Bologna

December 1, 2015 |

In late November, Bologna hosted a must-see event for confectioners, chefs and bartenders.More info

Lara, Etrillard, Ryon and Fayard in the agenda of courses of the Chocolate Academy Tokyo

November 26, 2015 |

In the first semester of 2016, master classes on puree & chocolate pairing, ice cream & sorbet tecnology, petits gâteaux, and contemporary plated desserts will be organized in the academy. More info