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

An interesting twist on this French sweet which is very similar to turron and served at The Peninsula Hotel Beijing.More info

Step-by-step instructions of a Petit gâteaux that the chef created in his last course in Valrhona Brooklyn School, which he wanted to share with the readers of So Good.More info

Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, allMore info