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

Cooking in the bubble, isolated from external influences, and you can get as a result personal combinations like this guava plated dessert by the chef in front of The Catbird Seat (Tennessee)More info

The French Executive pastry chef for the Mandarin Oriental Geneva awakens delicious memories in diners with delicate desserts.More info

This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info

In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info

The MOF Pâtissier, a professor at L’École Valrhona of Tain L’ Hermitage (France), gathers his favorite flavors in this snack.More info

The executive pastry chef of The Peninsula Beijing is inspired by his childhood to create this dessert that combines beauty, tastiness, and the ability to recall memories.More info

This icy version of this popular cocktail is simple but complete, by the executive pastry chef of The Peninsula Beijing.More info

In the hands of the popular French pastry chef, this typical Christmas specialty is dyed black in a monograph dedicated to sesame.More info

With the idea of ​​returning to origins and of being timeless, the owner of the pastry shop À tes souhaits! rediscovers and makes versions of classic pastry, paying special attention to taste and texture.
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Here is the dessert that Malaysia presented at the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of this category of the competition.More info