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

After the two awards for best Asian pastry chef received by Janice Wong in 2013 and 2014, this important recognition given by the organization of the World’s 50 Best Restaurants has once again gone to a professional from Singapore.More info

The cuisine sector is in mourning. On January 31 Benoît Violier (so good #14), one of the great chefs on the international scene thanks to his work as head chef of the restaurant at the Hotel de Ville de Crissier,More info

Julien Boutonnet is one of the MOF Patissier 2015. This year was the second time that he competed for the title, after his first attempt in the previous edition held in 2011. We interviewed him in so good #14.More info

The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.More info

Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.More info

How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.More info

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.More info

The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.More info

Sigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.More info

There are a lot of questions regarding the world of sweets that remain unanswered. In order to shed light on many of these questions, renowned chef Andoni Luis Adúriz and the sociologist Iñaki Martínez de Albéniz have decided to launch a new research project called “The Candy Project”, with the collaboration of the international Slow Food network.More info