Posts ByJaume Cot, Author at so good.. magazine
Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.
At Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia.
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’February 10, 2022 | Jaume Cot
Anyone 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 not
The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.
Both chefs has joined talent, pastry skills and sense of humor to bring out a very unique repertoire of mouth watering pastries
Four new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserie
The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie
Herbs 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 disappoint
Milan 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 panettone