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

For Macaron Day, the French pastry chef invented a sweet new hybrid which can be tasted in New York. More info

On May 21, the winner of this French competition will be chosen, a competition which acquires an international dimension this year with some candidates being from Montreal and Venice. More info

Relais Desserts once again suggests celebrating the arrival of spring in the most charitable way: fighting cystic fibrosis. More info

Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.More info

Next May in Paris will be held the final of a competition that started as a local event and this year comprises 11 regional semifinals with renowned pastry chefs in the jury panel.More info

Reaching an agreement is not always that difficult. Top-level pastry chefs from France and Belgium have managed to bind the vindication of macaroon to a great combined initiative, whose charity performance, through the present hard times, turns it into a real lesson for all the society.

This year, the International Day of Macaroon will be a good excuse to launch a proper act of solidarity.More info

Sébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.More info

Recette filmée : Les Macarons, désir de croquant.

Original music & mixing : Aymeric Lepage Client : Carte Noire / Kraft Foods Agence : Proximity BBDO Paris Art Directors : Audrey Tamic & Remi Jamin Creative Director : ValerieMore info

The macaroon fever does not seem to stop growing in France, to such an extent that there is no patisserie worth its salt without a selected collection of this sweet displayed in its showcase. One the best ambassadors of macaroon in Lyon is Sébastien Bouillet, with whom we spoke in the second edition of So Good..More info

The famous Rio Carnival is coming up soon (March 5th – 8th), we take the opportunity to show a recipe by Flavio Federico. He is one of the most refined and renowned chefs in Brazil and presents us these fantastic Caipirinha Macarons. Sweet Carnival!More info