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so good #18 Archives - Page 2 of 4 - so good.. magazine

Strawberry aspic by David Gil

August 29, 2017

An elegant dessert which perfectly fits in the restaurant Bodega 1900. It is based on two concepts: the French aspics and a very fresh sorbet, which reflected the deep green color of chlorophyll. More info

Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”

August 23, 2017 |

This great pioneer makes an invitation to imagine the future, to think differently, to preserve the emotion.More info

Christophe Roesems: ‘It is not just a recipe, there are more things that are inherited in Wittamer’

August 9, 2017 |

The mission of the executive chef is to ensure that Wittamer’s spirit materializes in its day-to-day production.More info

Lior Shtaygman. A close look

August 4, 2017 |

The head of the training center Danon is convinced that israeli confectionary needs to focus on local products and to less imitate the French patisseries.More info

Mateu Casañas

Creative and perfectionist, he is part of the trio of great chefs in charge of DisfrutarMore info

Eduard Xatruch

Chef in Disfrutar, where he translates everything learned in elBulliMore info

Oriol Castro

Translates the creative spirit of elBulli to the restaurant DisfrutarMore info

Fabrizio Fiorani

The aim is to provide his customers with a unique experienceMore info

Susanna Yoon

Chocolate with sensitivity and refinementMore info

Lior Shtaygman

Local products as protagonistsMore info