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

Inspired by his trips to Costa Rica, the Dutch pastry chef presents this spectacular dessert with a very refreshing interior.More info

Using honey as a common thread, Italy surprised the jury with this dish in which innovative techniques are used.More info

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

This is one of the successful desserts served at the luxurious Mandarin Oriental in GenevaMore info

Signature creations by a chef who takes care also of designing his own mold collections. The result is always unique and surprisingMore info

This restaurant dessert represents Ibarboure very well, one of the youngest to achieve the title of MOF who co-directs the gastronomic proposal of the Michelin-starred restaurant Les Frères Ibarboure.More info

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

A creative exercise around ice cream. The Cacao barry Canada creative Chef takes here the concept of an ice cream sandwich but giving it an elegant shape as an individual ice cream cake.More info

Revisiting a classic tart, Luciano finds a good balance between textures and flavors, combining ingredients with brilliance in this creation.More info

The purity of flavors and aesthetic lines defines style of this MOF patissier and world pastry champion. Too in this creation which stand out thanks to their studied simplicity.More info