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

Chef in Disfrutar, where he translates everything learned in elBulliMore info

Translates the creative spirit of elBulli to the restaurant DisfrutarMore info

Specialist in healthy dessertsMore info

Albert Adrià’s right hand in the desserts of the restauration group elBarri of BarcelonaMore info

He conceives each dessert as one unique work of art which cannot be serialized.More info

Josep Maria Ribé represents creativity from knowledge, demand, professional rigor, and well-done work.More info

Miquel Guarro inspiration can come from many places: a photograph, a flavor, a sculpture…More info

“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”More info

Josean defines his desserts, just as he does the rest of his cuisine, with the term “Muina”.More info

A Master of chocolate and one of the current pioneers who is reenvisioning the world of desserts.More info