so good #15 Archives - so good.. magazine
A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinvented
Vegetables can always fit well into a dessert
A great product, but a better concept
Creative and perfectionist, he is part of the trio of great chefs in charge of Disfrutar
Chef in Disfrutar, where he translates everything learned in elBulli
Translates the creative spirit of elBulli to the restaurant Disfrutar
Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.
He is the head of pastry training at OTT College.
The great pastry chefs from Eastern Europe, the recipe section, and the latest issues of our magazine are at the top of the annual list of contents.
A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.