Image Image Image Image Image Image Image Image Image Image

so good #25 Archives - so good.. magazine

Ángel León and the sweet that came from the sea

June 8, 2021 |

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info

Raphäel Giot. A pleasure which raises hopes.

May 27, 2021 |

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info

Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd

May 18, 2021

The pastry chef at the La Chèvre d ’Or Hotel proposes simple, light, and fruity preparations in which he takes care of appearance and taste in equal measure.More info

Charisse Dickens: ‘We get a lesson in history each time we create a dish’

April 30, 2021 |

Amazing testimony of the Head of the R&D Department of José Andrés Think Food GroupMore info

From Garuharu to the world, three anthological manuals

April 23, 2021 |

Eunyoung Yun’s first three books cover star products that have been widely recognized, such as éclairs, cakes, and an exclusive manual of decorations.More info

Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman

April 15, 2021

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

Five different ways of approaching the chocolate coulant while maintaining its essence

April 6, 2021 |

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi

March 19, 2021

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

Patryk Szczepański: ‘it is a good kick off to question the existing paradigm and to try to create vegan cream or butter’

March 4, 2021 |

Modern patisserie is constantly gaining popularity in Poland. Patryk Szczepański is a consultant there with his own company under the uninhibited name of Pure Sugar. And he confirms this phenomenon by his constant services, assisting all kinds of catering businesses,More info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info