so good.. magazine – The magazine of the haute pâtisserie

Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredientsMore info

His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info

Chocolate, semi-salted butter, caramel, and biscuit. These are the elements with which the Parisian chef once again achieves a result which is as gourmand as it is personal.More info

He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserieMore info

Restaurant dessert with its own codesMore info

Culinary vanguard also in dessertsMore info

Healthy or adapted pastry but without giving up its essenceMore info

Teamwork and eagerness to excel in her signature dessertsMore info

With a panettone under his arm and pivoting between cuisine and pastryMore info

Per Se pastry chef Anna Bolz combines her background in music with her culinary training to create desserts that have a beautiful rhythm all their own.More info