Image Image Image Image Image Image Image Image Image Image
Select a Page:

so good #30

now available

View more

Select a Page:
Scroll to top

Top

David Briand

David Briand
Non-conformist and competitive spirit

David Briand Recipes

Vanilla, caramel and hazelnut choux gourmand by David Briand

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

Passion fruit, orange and coffee L’Hespérie gateau that is gluten and sugar free, by MOF David Briand

The pastry chef of the École Valrhona, which has recently received the MOF title, has used maltitol, buckwheat, and rice flour to make this individual piece.

David Briand Articles

Ten examples of the potential of coconut in pastry

In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.

Twelve examples of haute patisserie for all audiences

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.

The most popular content of 2020 in So Good .. website

With a slight increase in new users, our portal maintains the good rate despite the coronavirus.

The new MOFs have their medals

Five pastry chefs join the distinguished family of professionals who have the title of Meilleur Ouvrier de France.

SPONSORS

SO GOOD.. RECIPES 2

Order this issue

DISCOVER SO GOOD.. MAGAZINE

Mailing List Books For Chefs

Select your favorite language / Selecciona tu idioma preferido
* = required field
Interested in / Interesado en: