Posts ByFernando Toda, Author at so good.. magazine - Page 6 of 7
Christophe Michalak, elected best pastry chef of the year by Relais Desserts
October 10, 2013 | Fernando TodaAware of the necessity to promote the talent of its members in as many ways as possible, the association Relais Desserts decided to give the go-ahead to the organization of a new event to select the best ones among its members. The first edition of this award ceremony successfully took place last September 20th, in which Christophe Michalak received the ‘Prix d’Excellence 2013’ award as the best pastry chef of the year.
The French pastry chefs design a spectacular Easter
April 4, 2012 | Fernando TodaThe French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.More info
More teams than ever to take part in the Mondial des Arts Sucrés
February 16, 2012 | Fernando TodaThe third edition of the ambitious Mondial des Arts Sucrés, organized by the firm DGF during the trade fair Europain (Paris, from 3rd to 6th March), has already outlined all the details with an eye on a spectacular final with no less than 16 teams from all over the planet, six more teams than in the latest edition. The main particularity of this year’s edition is that the teams are made up of mixed pairs, that is, a man and a woman.More info
In search of the best amateur macaroons
December 5, 2011 | Fernando TodaSébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.More info
Eight finalists for the ‘Best Dessert of Restaurant’
September 30, 2011 | Fernando TodaThe school EspaiSucre (Barcelona, Spain) continues to work hard with the aim of giving restaurant desserts a prestigious role. For that reason, they did not hesitate to announce the third edition of the more and more consolidated international contest ‘The Best Dessert of Restaurant’, which will be held next October 17th and will bring eight professionals from five different countries face to face.More info
Sébastien Bouillet seeks after the best amateur macaroon in Lyon
August 31, 2011 | Fernando Toda 2The macaroon fever does not seem to stop growing in France, to such an extent that there is no patisserie worth its salt without a selected collection of this sweet displayed in its showcase. One the best ambassadors of macaroon in Lyon is Sébastien Bouillet, with whom we spoke in the second edition of So Good..More info
Pastry ambition in Rimini
July 15, 2011 | Fernando TodaThe Sigep expo, held every year in Rimini (Italy), has proved to be a great showcase for pastry chefs for long years, although it was a traditional meeting point for the gelato industry. This is finally changing, and a major commitment to pâtisserie, as never seen before, is expected for the 2012 edition, counting on the attendance of first-class professionals and varied activities which we will closely follow.More info
‘The Best Dessert of Restaurant’ is back
July 4, 2011 | Fernando TodaThe third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.More info
Hexagonal eggs, by Enric Rovira
April 15, 2011 | Fernando TodaChocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info
A new collection of tools created by Pierre Hermé
March 17, 2011 | Fernando TodaExamples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.More info