so good #22 Archives - Page 3 of 5 - so good.. magazine
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.
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