so good #22 Archives - Page 2 of 5 - so good.. magazine
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 destination
Tireless researcher, always learning from mistakes
Versatility and spirit of improvement
An artist with caramel, always unique designs
Maturity with more flavor
A food designer from the kitchen
With the philosophy of less is more, the chef presents this simple recipe on the outside but very powerful on the inside.
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.
Simple on the outside, powerful on the inside.
The French chef, deputy head of pâtisserie at Le Cordon Bleu London, demonstrates his great trimming and decorating ability in this recipe.