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so good #20 Archives - so good.. magazine

Martin Coertjens: “There is no evolution without challenges”

November 20, 2018 |

After a few years in Asia, Marijn Coertjens gets back to Belgium and opens a pastry shop with his signature chocolate and amazing pâtisserieMore info

Pumpkin tart with sea buckthorn by Winterspring

October 31, 2018

A dessert which is not excessively sweet and a balanced flavor to celebrate Halloween with a Danish look More info

Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans

October 29, 2018

The Dutch chef was inspired by the famous sunrise in Asia to make this petite delicacy.More info

Black sesame financier by Patrice Demers

October 18, 2018

Moist, glazed with dark chocolate and with small cubes of fruit pâte as a garnish. This is the financier that can be tasted at Patrice Pâtissier.More info

Elwyn Boyles at The French Laundry. Simply Perfect

October 9, 2018 |

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

Bart de Gans: “My aim is to go with the new developments in pastry”

September 27, 2018 |

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Patrice Demers. À la minute

August 14, 2018 |

The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info

Albert Adrià: “Enigma is born to seek the limits”

August 7, 2018 |

Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info

Eclaire Jardinage by Ryosuke Sugamata

August 2, 2018

Tayberry is one of his most favorite ingredients and is present in this éclair with some tangy berry flavors, a luscious texture and the rich taste of pistachio cream.More info