so good #10 Archives - so good.. magazine
Bleuet (blueberry) chocolate bonbon by Philippe Vancayseele
July 28, 2017An elegant proposal, not complicated in the manufacturing and precious, that shows the sensitivity of this master.More info
Gabriele Riva. Geometry of form and flavor
April 22, 2015 | Alberto RuizGabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.More info
Crème de la Crème Caramel by Gregoire Michaud
April 2, 2015 5In So Good 10 Gregoire Michaud taught his personal way of approaching the Crème Caramel is by investigating its characteristic structure, achieved thanks to the fat of the egg.More info
Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs
March 11, 2015During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info
Antonio Bachour
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info
Apple compote éclair, by Olivier Fernández
August 20, 2014The director of the Barcelona Pastry School, Olivier Fernández, is the author of this éclair which is remarkable for its perfect form. Find out how he did it here…More info
Mercury, by Javier Guillén
July 2, 2014Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info
Jordi Puigvert
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.More info