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so good #14 Archives - so good.. magazine

René Frank

Awarded by the 50 Best as the Best Pastry Chef in the World in 2022More info

Grant Achatz

One of the culinary models of America avant-garde cuisineMore info

Yann Menguy

He stands out from the rest of Parisian competition with truly unique pastry
More info

Hans Ovando

Innovative, versatile and teaching skillsMore info

Yoshihiro Narisawa. Japan, epicenter of all things

January 19, 2018 |

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 AmericanMore info

Scott Green

Mastering the balance between art and scienceMore info

Jérémie Runel

When ice cream feeds on haute cuisine and pastry.More info

Coconut and lime ball by Phillipe Rigollot

June 21, 2016

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.More info

Benoît Violier passes away

February 1, 2016 |

The cuisine sector is in mourning. On January 31 Benoît Violier (so good #14), one of the great chefs on the international scene thanks to his work as head chef of the restaurant at the Hotel de Ville de Crissier,More info

Belizna by Damien Piscioneri

November 13, 2015

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.More info