so good.. magazine – The magazine of the haute pâtisserie

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

Culinary ingredients and gourmand spiritMore info

Creativity and delicacy at the service of a dessert menuMore info

Techniques are not important, taste is the dominant matterMore info

Innovative, personal kitchen with no strings attached
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Updating classics and creating excitementMore info

In this snack, the Executive Pastry Chef for the Balmoral Hotel in Edinburgh aptly combines Blairgowrie strawberries and matcha tea.More info

Elegant patisserie for the Grand Old LadyMore info

Globe-trotting pâtissierMore info

The art of teachingMore info