so good.. magazine – The magazine of the haute pâtisserie

The French maison has once again trusted the interior designer Masamichi Katayama to create a space where one can discover new flavors, sensations, and pleasures.More info

China, Russia, Israel and Spain are some of the destinations marked in the training calendar of this increasingly well-known Russian chef.More info

Next January, the master chocolatier will present his first pop-up bar with chocolate drinks and cocoa infusions in Europe.More info

Gérard Dubois, who is no stranger to culinary publications, now presents an incredible book to reveal the history of this successful company.More info

The Alsatian pastry chef proposes starting the new year with four cakes of subtle flavors, one for each week of the month.More info

Emmanuel Ryon and Olivier Ménard welcome Christmas with a collection of frozen creations that once again invoke the best of Une Glace à Paris. Delicate decorations, new sets of flavors and textures, and all within the context of a new foray into high-end ice cream confectionery.More info

Around 20 first class pastry chefs will visit the school to exchange ideas, unveil new trends, and share techniques.More info

This fall/winter season, Roger reclaims the production of almonds in France with the presentation of Instincts, a range of pralines made from four varieties of almond that he cultivates in the south of France.More info

The pastry chef of l’InterContinental Bordeaux-Le Grand Hotel combines hazelnut and lemon in this majestic log. More info

Jimmy Choo and Aleksandr Pushkin are very present in this patisserie’s latest creations.More info