Image Image Image Image Image Image Image Image Image Image

Search Results for: andrés lara

Technique, passion, and generosity in so good #20

July 4, 2018 |

Culinary temples that exhibit their passion in their dessert offer and creativity taken to the extreme in an edition of the magazine that uses rhubarb pink as the color of the cover. More info

A showcase of international chefs at the Atelier Melissa Coppel in 2018

October 27, 2017 |

Cédric Grolet, Marike van Beurden, Daniel Álvarez, and Gabriele Riva are among the chefs who will give courses in the school.More info

India, in the training calendar of Carles Mampel and Antonio Bachour

September 5, 2017 |

Both chefs, who have an extensive calendar of courses and demos, recently visited the Lavonne Academy of Baking Science and Pastry Arts.More info

So good .. style (Episode 15)

January 4, 2016 |

More than 60 creations, signed by 26 chefs from 12 different nationalities. But beyond the numbers, so good..magazine # 15 exudes variety, quality and creativity in true so good..style like never before.More info

192 reasons

July 16, 2013 |

Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.

This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.More info

so good.. #7

July 10, 2012

grégoire michaud, hidemi sugino, arnaud larher, jordi roca, thomas bühner, pain de sucre, frederic robert, william curley, gilles delaloy, bruno van vaerenbergh, emmanuel ryon, jerome landrieuMore info

so good.. #5

July 10, 2011

christophe adam, grant achatz, michael laiskonis, hugues pouget, stéphane leroux, fabrizio galla, francisco migoya, hans ovando, joachim wissler, kirsten tibballsMore info

Jordi Roca, creativity beyond a dish

April 29, 2014 |

Design is fundamental, not only to shape the presentation of a dessert but also for everything that accompanies it, which then assists gastronomy in taking a few steps nearer towards becoming a concept that is both artistic and commercial. Jordi Roca, from El Celler de Can Roca, is a specialist in introducing new concepts outside of his dessert creations, such as the take-away dessert or his “Rocambolesc” (ornate) ice creams.More info