so good #26 Archives - so good.. magazine
The restaurant, number 5 in The World’s 50 Best Restaurants 2023 ranking, pushes diners to the limit with desserts that stimulate the senses.
On the occasion of March 8, we review the careers of chefs who have appeared in the pages of so good..magazine in the last year.
All of her pastry is defined by delicacy, her creations use to be super and fresh balancing classics with her own style
Playing with apricot in different textures, and smoking the fruit to obtain a deeper taste profile, the Swiss chef builds a siganture creation full of subtilities and with a great presentation
One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredient
Chocolate firm Cacao Barry recently asked its ambassadors around the world to prepare a new creation to celebrate the launch of its revolutionary new chocolate, WholeFruit. This chocolate has the peculiarity that it is made exclusively with ingredients from cocoa
Interesting approach to sago as a souffle spoon dessert with meringue textures and a subtle touch of crispiness
Photos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic
Rasmus Munk is barely 24 years old when, in 2015, he decides to open the first version of Alchemist in Copenhagen. His idea of developing a holistic gastronomic proposal, which would establish a dialogue with other non culinary disciplines, soon
There is much to be learned from France, from the way in which the craftsmanship is prestigious there, how well professional training is promoted and how the products that identify the craftsman are protected. And there is no doubt that