so good #21 Archives - so good.. magazine
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 ingredients
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”May 14, 2019 | Jaume Cot
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’ at
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.
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 patisserie
Restaurant dessert with its own codes
Culinary vanguard also in desserts
Healthy or adapted pastry but without giving up its essence
Teamwork and eagerness to excel in her signature desserts
With a panettone under his arm and pivoting between cuisine and pastry
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.