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so good #10 Archives - so good.. magazine

Ryosuke Sugamata

Updated French pastries from JapanMore info

Martín Lippo

New culinary techniques at the service of creativityMore info

Bleuet (blueberry) chocolate bonbon by Philippe Vancayseele

July 28, 2017

An 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 |

Gabriele 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 5

In 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, 2015

During 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, 2014

The 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, 2014

Croustillant, 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