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so good #21 Archives - Page 2 of 5 - so good.. magazine

Goat cheese parfait plated dessert with pear, chestnut and pecan by Attila Meinhart

May 28, 2019

Goat cheese and Sancho pepper are the two “culinary elements” starring this plated dessert, a perfect example of the creative philosophy of this Hungarian pastry chefMore info

Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’

May 23, 2019 |

His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info

White chocolate and passion fruit roche bonbon by Xavi Donnay

May 20, 2019

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

Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”

May 14, 2019 |

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 and caramel sablés by Yann Couvreur

May 7, 2019

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

Yann Couvreur: “I opened my pastry shop to be free”

April 24, 2019 |

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

Jordi Butrón

Restaurant dessert with its own codesMore info

Xano Saguer

Culinary vanguard also in dessertsMore info

Richard Hawke

Healthy or adapted pastry but without giving up its essenceMore info

Anna Bolz

Teamwork and eagerness to excel in her signature dessertsMore info