so good #14 Archives - so good.. magazine
One of the culinary models of America avant-garde cuisine
He stands out from the rest of Parisian competition with truly unique pastry
Innovative, versatile and teaching skills
The dramatic way (Arzak), the artistic way (Alinea), the territorial way (DOM) and the conceptual way (Narisawa). These are four very personal ways of successfully facing desserts in five great restaurants in four continents. Alongside the Spanish chef, Juan Mari Arzak, the American
Mastering the balance between art and science
When ice cream feeds on haute cuisine and pastry.
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.
The Pastry Chef of Café Pouchkine combines Russian products and French traditions, through sweet little jewels as a delicate and fresh Belizna with a coconut and raspberry base.
A pinch od madness and a high dose of good sense. So is the modern pastry of the executive pastry Chef at the three-starred Relais & Châteaux La Vie. A good example: a blown sugar doughnut filled with carrot ice cream.