so good #21 Archives - Page 3 of 5 - so good.. magazine
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.
Meeting the personal style of Alexis Bouillet, which, in his own words, use the minimum molds as basic support and then develop them with his own hand craft artisan skills
Evocative formats, balanced flavors, and singing to nature
Signature desserts flavored in the Philippines
The western pastry style agitator in China
Delicate and refreshing plate creations and artisanal petit fours
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries lately
The combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece.