Posts ByAna Rodríguez, Author at so good.. magazine - Page 6 of 66
The chef gathers pieces that can be easily transported and that claim the same old pastry in the book, Radix. Pieces like plum cake doughs, a light steamed cheesecake, and the well-known Russian cake, among others.
The Olssøn Barbieri studio connects geology and chocolate in this elegant packaging.
The chef proposes a gourmet tour of the legendary hotel’s pastry proposal through 60 recipes.
The president of the jury, Christophe Adam, is convinced that both winners will be worthy ambassadors of the future of plated desserts.
Bread is the absolute protagonist of this remarkable place designed by I IN studio.
Its next edition, scheduled to last an entire week, will focus on meetings and is presented as a hybrid model.
Alain Ducasse Edition has just released this book, available at Books For Chefs and signed by Jérémy Ballester, Jean-Marie Lanio, Thomas Marie, and Olivier Magne.
Professional and amateur pastry chefs from around the world have the opportunity to learn how to make desserts like a Michelin star chef in the center’s new virtual demos.
This cake is offered exclusively to order from September 24 to October 18.