so good #14 Archives - so good.. magazine
Yoshihiro Narisawa. Japan, epicenter of all things
January 19, 2018 | Fernando Toda
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
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 | Fernando Toda
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
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