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

Eight galettes des Rois that break the mold

With Venetian reminiscences, savory, in a cruffin version... Who said that this traditional specialty cannot be updated with great success?

Twelve Christmas bûches to travel without leaving home

Provence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.

SG#28. What is surprising is that we continue being surprised

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.

Twelve bûches for a Christmas in nature and with winter flavors

Mountains, snow, pines, and driftwood are some of the themes of the Christmas creations that we collect in our traditional ranking.

Babka Praliné, the joint creation of Conticini and Cagnes

Both chefs have designed this balanced proposal of powerful flavors and great technique together.

Eight chocolate eggs for a creative and special Easter

Fun animals, elegant chickens, pictorial eggs, pop symbols, spaceships… This year is no exception. Great pastry chefs once again exploit their inventiveness for the Easter campaign.

Philippe Conticini revisits the traditional Mont-Blanc for Valentine’s Day

The chef proposes Mont-Coeur, a dessert with winter flavors that is meant to be shared.

Twelve Christmas bûches for a poetic and magical Christmas

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.

Taste of Paris gathers great local pastry figures

The festival will bring together popular pastry chefs such as Conticini, Menguy, Michalak, and members of Relais Desserts.

High-end French pastry arrives at Hangar 78 with Conticini and Michalak

Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.

Twelve top pastry chefs will visit Hangar 78 during the first half of 2018

Easter chocolate figures, gastronomic ice creams, or high-end French pastry are some of the topics that will be taught.

115,000 people visit the Salon du Chocolat 2017

The Salon received 7% more visitors than in 2016 and more than 500 participants from 60 countries.

“Le Meilleur Pâtissier, Les professionels”: a television competition for professionals

The jury consists of four great names in French pastry: Philippe Conticini, Pierre Hermé, Frédéric Bau, and Cyril Lignac.

Cédric Grolet, best pastry chef in the Prix d’Excellence Relais Desserts 2016

The pastry chef of l’Hôtel Le Meurice is one of the winners of these awards, which have also paid homage to Philippe Conticini’s exceptional career.

Philippe Conticini: ‘Patisserie today continues to have the tendency to let form surpass flavor’

Childhood memories continue at the center of the work done at La Pâtisserie des Rêves. A book has recently been launched that turns the childhood memories of important cuisine figures into cakes, with Philippe Conticini leading the way.

11 + 3 desserts that will make you want to celebrate Valentine’s Day

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine's Day with sweets that are anything but clichés.

Lime and verbena bavaroise, Conticini’s proposal for Mother’s Day

From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.

French pastry unites to support children with heart defects.

Impressive is the line-up of French pastry chefs that has collaborated in a new charity calendar to support the children with heart defects in underdeveloped countries. Altogether, 12 professionals appear in photos with famous personalities and with chocolate having also a leading role.

Philippe Conticini goes red

Strawberries and Raspberries dominate the window displays at La Pâtisserie des Reves in creations where the fruits are presented in their natural states, in compotes and in juicy, milky combinations with a touch of acidity in which rhubarb plays an important supporting role. We are once again presented with a distinctive elegance and a worship of raw ingredients in their optimal state of ripeness.

Conticini finds a niche in the Marylebone area of London

“La Pâtisserie des Rêves” opens its first shop in the British capital. They have thought long and hard about every detail, including having its own workshop, in which they will create all kinds of pastry as well as the Parisian chef's version of a few British classics.

Philippe Conticini Interview

Does he really need a presentation? Philippe Conticini is one of those patissiers who have practically achieved everything. Acclaimed and recognized by public and professional sector alike, his philosophy is simple and undeniable: taste is the main component used in his creations, and pleasure is the sought-after result.