Posts ByJaume Cot, Author at so good.. magazine
Alessandra Mion: ‘Frau Knam is me. Rational, organized, and precise’
May 9, 2022 | Jaume CotPink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info
Paola Chang: ‘Everything we imagine can be materialized’
March 10, 2022 | Jaume CotAt Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’
February 10, 2022 | Jaume CotAnyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should notMore info
Going around creativity (27 times)
January 17, 2022 | Jaume CotThe search for their own style, the need to find alternative ingredients, or dissolving the boundaries between sweet and savory inspire many of the chefs at # sogood27More info
Europain 2022 postpones its celebration for two months
January 5, 2022 | Jaume CotThe spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info
‘New-School Sweets’, Vinesh Johny and Andrés Lara’s fertile and fun collaboration
December 2, 2021 | Jaume CotBoth chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastriesMore info
Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members
September 22, 2021 | Jaume CotFour new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info
Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021
September 21, 2021 | Jaume CotThe emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info
Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection
September 17, 2021 | Jaume CotHerbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info
Host finalizes the details of an edition that celebrates the return of presence
September 16, 2021 | Jaume CotMilan will become a hub for hospitality and food trends for four days, with more than 800 activities scheduled and with various international competitions around such emblematic products as the tiramisu and the panettoneMore info