Posts ByAna Rodríguez, Author at so good.. magazine - Page 70 of 70
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
22 locations and 48 other distribution points are participating in this voluntary project, where the true stars are Valrhona chocolate and the humanitarian spirit of La Tablée des Chefs.
There are clear signs that the demand for chocolate is greater than the supply. To guarantee this supply and the survival of cocoa, the International Cocoa Quarantine Centre has taken on the role of controlling the quality of every new variety of cocoa in the world.
The countdown begins for the 26th edition of the prestigious U.S. Pastry Competition. And the theme this year is very Hollywood, “Diamonds are a Girl’s Best Friend: Ladies Luxuries”. Marilyn Monroe and Howard Hawks immediately spring to mind…
Prestigious pastry chef inaugurates Profiterole Chérie, a boutique in the 3rd arrondissement in Paris, where he elaborates his crunchy profiteroles in real time in front of his clients
The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn Bridge