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

The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

The latest book by so good .. magazine and Arte Heladero, by the ice cream maker Jaume Turró, achieves the most mediatic recognition in gastronomic publishing. The Gourmand World Cookbook Awards is the one which awards the prize, an institution founded in 1995 by Edouard Cointreau.More info

245 recipes published in recent years in the magazine Arte Heladero and classified into 13 large families of ice cream and other products.More info

A new great compilation of recipes of world-renowned chefs.More info

The MOF Glacier gathers part of his professional baggage in a book through a personal, large, and varied repertoireMore info

The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.More info

Strawberry replaces raspberry as the protagonist of the stellar launch of the new summer menu of these Luxembourg patisseries. The ice cream oval cake is again the great bet of the Oberweis brothers, Jeff and Tom.More info

We went deep into the process of making an ice cream by the hand of two specialists in the field, the Spanish chefs Enrique Coloma and Pablo Galiana.More info

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info