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so good #22 Archives - Page 2 of 5 - so good.. magazine

Passion fruit Danish dough Lotus by Angelo Vantoorn

September 3, 2019

Crispy and golden like the best puff pastry, suggestive and exotic in its format and registration of flavors, this chef’s lotus flower connects the tropical flavors of Miami, his hometown, with Malaysia, his current destinationMore info

Joris Vanhee

Tireless researcher, always learning from mistakesMore info

Ming Ai Loi

Versatility and spirit of improvementMore info

Wei Loon Tan

An artist with caramel, always unique designsMore info

Hideki Kawamura

Maturity with more flavorMore info

Maurits van der Vooren

A food designer from the kitchenMore info

Hora del vermut with granité, chocolate crumble, ice cream, and orange jelly by Pieter de Volder

August 21, 2019

With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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Pierre Hermé: “We do not eat the picture, we eat the food”

August 14, 2019 |

We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

Pieter de Volder

Simple on the outside, powerful on the inside.
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Doucer du Verger with Apricot, Rosemary, Pistachio and Dulcey Entremets by Nicolas Houchet

August 5, 2019

The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.

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