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

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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Nicolas Houchet

Technical perfection and expressive freedomMore info

Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”

August 1, 2019 |

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Saray Ruiz

A perfectionist spirit, creative restlessnessMore info

Jordan Kahn

Breaking the rules by exploring flavors and techniquesMore info