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

CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.More info

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.More info

The Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info

All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own styleMore info

Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soonMore info

There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt thatMore info

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info