so good #17 Archives - Page 3 of 5 - so good.. magazine
Brilliant example of modern Nordic cuisine.
Honesty in flavors, modern executions
The goldsmith of the puffed and fermented masses.
The Korean éclairs specialist.
Reclaiming the new art of Kadou, inspired by Japanese tradition.
Pastry chef from Montreal Chocolate Academy™, heir of the best French tradition.
One of the great and most respected master chocolatiers based in Montreal.
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
He conceives each dessert as one unique work of art which cannot be serialized.
Executive Pastry Chef at the Mandarin Oriental Hotel in Taipei.