so good #18 Archives - Page 4 of 4 - so good.. magazine
Albert Adrià’s right hand in the desserts of the restauration group elBarri of Barcelona
What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.
Dinara Kasko, Lauren v. Hass, Lior Shtaygman, Frédéric Bau, Cédric Grolet, Oriol Castro, Eduard Xatruch & Mateu Casañas, Christophe Roesems, David Gil, Leonardo di Carlo, Gabriele Riva, Andrés Morán, Jordi Puigvert, John Shields & Karen Urie Shields, Susanna Yoon, Emmanuel Hamon, Elena Krasnova, Antonio Bachour and Karina Rivera, Nobuhiro Koto, Franck Michel, Fredrik Borgskog, Fabrizio Fiorani, Vincent Attali, Elaine young
A beautiful cake as well as a beautiful building needs preliminary design.
Essential on the inside, elaborate on the outside.
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
While maintaining a profound respect for tradition, Jordi Puigvert has developed some interesting technical improvements in the art of pastry.
Passionate about Asian culture, architect of fresh cakes with minimal processing
He is a global -or franco-global- chef, founder of L’École du Grand Chocolat Valrhona. Great figure in world pastry.