so good #22 Archives - Page 3 of 5 - so good.. magazine
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.
Technical perfection and expressive freedom
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
A perfectionist spirit, creative restlessness
Breaking the rules by exploring flavors and techniques
Simple details that change everything
Changing the perception of the trade with innovative viennoiserie
The ability to want something and find a way to make it happen