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Lemon Archives - Page 2 of 3 - so good.. magazine

Passion Fruit Cream, Strawberries, Coconut, and Black Sesame by Patrice Demers

September 10, 2018

The chef visited L’École Valrhona Brooklyn a second year and has surprised with this dessert of vibrant flavors that he produces in his famous pastry shop in Montreal.More info

Tarte au citron, Lemon Verbena by Nobuhiru Koto

November 24, 2017

The latest version of tarte au citron, with rosemary and verbena to associate with lush forest in Karuizawa, by chef pâtissier of the Hoshino Resorts Hotel Bleston Court.More info

Granny Smith Apple and Asian flavors entremet by Kévin Clémenceau

October 11, 2017

An elegant entremet presented by the winner of the AUI Pastry Cup in the third and last round of the competition.More info

Citric green by Abel Bravo

June 13, 2017

Land and innovation, two pillars support the Pastelería Glea in Murcia, that has a commitment to citrus and fruits that in many cases come from the very garden that Abel’s family owns.More info

Coffee, lemon and gianduja, by Emmanuele Forcone

September 1, 2016 2

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

Honey and lemon thyme ice cream by Laurent Jeannin

August 4, 2016

The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.More info

Chocolate Framb by Shigeo Hirai

February 3, 2016

The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen. More info

Xavier Séjournant’s Bûche Rouge Desir

December 23, 2015

Lemon, olive oil, berries, vanilla cream, and white chocolate, this log goes between soft refreshing touches and a soft red shade of desire, a good holiday hue. We take a close look at Xavier Séjournant’s patisserie.More info

Harmony

August 4, 2014

Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)More info

Lemon Tart, by John Kraus

May 6, 2014

“You can never beat the classics”, John Kraus says, “Paris Brest, Tart Tatin, Millefeuille, Brioche Polonaise, Lemon Tart: that is the beauty of pastry.” With this simple but brilliantly executed philosophy, we welcome him to the pages of SG#11, where he offers us his most recent creations, as elegant and inimitable as this Lemon Tart.More info