Gastrophysics, Paris, sap, and a love letter in so good.. magazine 35

If we had to choose three ingredients to create a dessert that truly represents so good.. magazine, we would undoubtedly turn to science, technique, and emotion. Science provides knowledge and research; technique defines the processes and their correct execution; and it is emotions, experience, and memory that ultimately give the dessert its identity and form. so good.. magazine 35 perfectly exemplifies this combination of elements.

Discover so good.. magazine 35

We dedicate a central section to gastrophysics, a discipline that analyzes aspects such as the shape of food, its colors, aromas, and the sounds it makes when chewed, as well as external factors: the lighting, the background music, the company, and even the diner’s mood. All of these can be crucial for the chef to evoke precisely the sensation they envisioned when creating their dessert. This challenge features Luis Amado, with chocolates created from memory and a touch of nostalgia; Alba Ruiz Ceamanos and Matthieu Atzenhoffer, who delve into the differences between bouba and kiki; Irene Iborra, who formulates her ice creams based on her customers’ memories; and Janice Wong, with her multisensory interaction proposal.

Also in the field of science and research, we highlight Graham Mairs‘s meticulous study of tree sap as a natural sweetener, as well as Christophe Domange’s exploration of simplifying fruit-centric recipes. 

At the crossroads of technical excellence and refined creativity, we find Anne Coruble, head of desserts at the Peninsula Hotel in Paris. Rigor, precision, and virtuosity come from Yulia Ivanova, director of the Moscow Chocolate Academy, and her unwavering conservatism. And in the vein of reinterpreting and updating the classics, the offerings of world champion Julien Álvarez from Paris stand out; as do those of Japanese chefs Yusuke Matsuhita and Sachiyo Takagi from their acclaimed restaurant Rau in Tokyo; and Belgian chef David Baert, with his restless classicism.

Without abandoning the more emotional dimension—not lacking in refined technique—we reconnect with Albert Adrià and his Enigma, determined to shake off labels; and we welcome, in his first appearance in the magazine, Alexis Sanson, director of the Chocolate Academy of France, one of those great transmitters of knowledge who keep the grandeur of French pastry alive. Also joining us are Carmen Rueda, from Dubai, with the ambitious goal of placing a dessert restaurant like Brix Journey among the elite of haute cuisine; Nicolas Lambert, whose creations are a love letter; and the artist Fabien Emery, who combines creativity and management in one of the most unique hotels in Paris. And Dexter Lee, with his universe of swans, bamboo, and cyborgs in Singapore.

In short, the dessert we offer you in this so good… 35 draws from science and research, employs the most innovative techniques, and has been seasoned with just the right dose of passion, nostalgia, and emotion. Don’t you want to try it? 

Discover so good.. magazine 35