Celebrate simplicity and harmony with so good #13
so good #13
So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. It is a date with art, creativity and the culture of chocolate from the shores of the Mediterranean.
However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal… you will meet very well known chefs and others who will soon be well known, sharing their most recent creations.
Sensorially delightful bombons, galactic éclairs, haunted forests, “little popcorns” of chocolate, strawberries and cream, Maple sugar and buckwheat financier, Good and Evil…
The front cover depicts the “green pea, lime, yoghurt and mint” from Australian chef, Darren Purchese, a work that celebrates simplicity, harmony and balance in its aesthetics as well as in its flavours.
We dedicate a little homage to Barcelona through the eyes of nine professionals based in this city and who work with chocolate. Bombons, desserts, cakes, individual pieces, tablets, decorations…a complete range of chocolate creations, the products of the extraordinary talents of these nine maestros: Enric Rovira, Ramon Morató, Oriol Balaguer, Raúl Bernal, Olivier Fernández, Saray Ruiz, Carles Mampel, Josep Maria Ribé and Miquel Guarro.
Christophe Adam returns to the pages of so good..magazine with three creations that he selected exclusively for our magazine. They are, as their autor describes them, “wild, with an intense aroma and powerful aesthetic.”
Jerome Landrieu, director of the Chocalate Academy of Chicago, presents a polemic entitled “Good and Evil”, sharing with us elegant petit fours, as beautiful and creative as they are perfectly conceived.
“Lighter and softer dough, and suitable for the lactose intolerant”. This is one of the discoveries of the study made by Italian chef, Leonardo di Carlo, about olive oil as an alternative to butter, that he wished to share in this edition of so good..magazine.
Motohiro Inaba & Rio Asano introduce us to the concept of Wagashi. “Wa” means “Japan” and “Gashi” means “sweets”. This is a delicious journey through Japanese tradition with two young maestros as our guides, both of whom have committed to not only keeping this tradition alive, but also to actively promoting it.
And much more… Patrice Demers, Yves Scherrer, Erns Khnam, Pierre François Roelofs, Jordi Bordas, Hiroyuki Emori, Antony Prunet, Pascal Caffet, Daniel Texter, Scott Green, French Pastry School, Jürgen Koens.