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

On February 26, both pastry chefs will make the Buckwheat Mandarin Tart recipe and hold a Q&A session.More info

La Maison wants to establish strategic alliances and re-inject capital into the company.More info

The chef has been invited by Nicolas Cloiseau to create a dessert that will be sold in the La Maison boutiques starting in April.More info

An important figure in French pastry who at the age of only 40 had carved out a career alongside figures such as Gilles Marchal, Christophe Michalak, or at Alain Ducasse, where he was currently working.More info

According to a systematic review carried out by different ICTAN – CSIC researchers in Spain, consuming this food can have a positive effect on various cognitive processes in this segment of the population.More info

The result of this union are explosive and brightly colored boxes of macarons and chocolate bonbons.More info

For the third consecutive year, the prestigious guide, in collaboration with Valrhona, recognizes the talent of chefs with an ethical sense and excellent technique.More info

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.More info

This 66% couverture has been created in Cacao Barry’s Or Noir laboratory.More info

After a break due to the coronavirus, the school prepares interesting classes with prestigious chefs, both at its facilities and in Paris and California.More info