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so good #23 Archives - so good.. magazine

Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’

September 2, 2020 |

Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info

Steinbeisser, redefining the gastronomic experience

August 25, 2020 |

Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely futureMore info

Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez

August 21, 2020

‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.More info

Sesame Lemongrass by Paul Kennedy

August 10, 2020

A perfect combination of chocolate, almond, and a kick of lemongrass, with a crunch provided on both sides of the ganache.More info

Mini pastry is trending. Ten creative and profitable XS snacks

July 8, 2020 |

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Lemon-Ginger Financier by Jean-Christophe Jeanson

July 1, 2020

A classic among classics, the financier, which, like any other travel cake, can be consumed at any time and also does not need (or better yet shouldn’t!) be kept in the fridgeMore info

Dinara Kasko: Real art for multi-tier cakes

June 19, 2020 |

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

Elena Pérez: ‘The emotion with which you create a dessert works both ways’

May 28, 2020 |

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

Chocolate truffle with coffee petit four by Marco d’Andrea

May 18, 2020

In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.More info

Marco d’Andrea: ‘Many single components do not taste without being combined’

May 12, 2020 |

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info