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so good #14 Archives - Page 2 of 3 - so good.. magazine

Car ,,O” Nut by René Frank

October 26, 2015

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.More info

Biagio Settepani. The soul of New York’s pastry

August 13, 2015 |

Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.More info

Albert Adrià. La dolça, ticket’s sweetest ring

August 10, 2015 |

Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets… More info

Noir by Scott Green

August 5, 2015

This chef is of the opinion that absolute freedom is not always the best fertilizer for a good result. This is why he likes to focus on combinations and proposals that have long worked and offer new versions and adaptations, such as Noir (so good #14), come from the Afternoon Tea service and originally was an éclair with a delicious blackberry jam as its filling.More info

Philippe Segond. ‘For the french, pastry is a full-fledged art’

July 30, 2015 |

The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.More info

Futoshi Hashimoto. Enclose every flavor the ingredient has

July 21, 2015 |

Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info

Nicolas Jordan. Ice cream at the center of discourse

July 10, 2015 |

Jordan, MOF Glacier 2015, created two original frozen desserts for so good 14. Two original frozen desserts inspired by the Pacific Islands and in Italy, with the ice cream as protagonist.More info

so good.. #14

July 1, 2015

albert adrià, rené frank, scott green, angelo musa, gustaf mabrouk & hans ovando, damien piscioneri, william curley, futoshi hashimoto, antonio bachour, nicolas jordan, jean-marie auboine, philippe rigollot, brian campbell, yann menguy, tetyana verbytska, philippe segond, jérôme chaucesse, christophe renou, julien boutonnet, yoshihiro narisawa, alex atala, grant achatz, juan mari & elena arzak, benoît violier, biagio settepani, la fabrique givrée …More info

From great restaurant to the most refined candies, so good’s #14 trip

June 30, 2015 |

Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene. More info

Raspberry and Rose Entremet by William Curley

June 10, 2015 1

We take a closer look at a juicy raspberry and rose jelly extracted from this ring-shaped cake, a tribute to Pierre Hermé’s famous Ispahan . William Curley is one of the chef collaborators in So Good # 14.
More info