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so good #26 Archives - so good.. magazine

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

175 years of history and nine great updates to the classic Saint Honoré

September 3, 2021 |

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Chocolate, cocoa, and citrus L’éveil cake by Nina Métayer

August 16, 2021

A star that entices the awakening –l’eveil in French– one of the signature creations with which the French chef appears in so good # 26More info

Csenge Dusha

Making nature shine with simplicity as well as with intelligenceMore info

Jordi Farrés

Chocolate in all its forms is his inexhaustible source of inspirationMore info

Alexander Fink

A culinary background and a playful spiritMore info

Nocar Lo

Lightness and suggestiveness in desserts that are a crossroads of culturesMore info

Jiho Kim

Revolutionize popular cuisine based on techniques and experiencesMore info

Matthieu Atzenhoffer

French craftsmanship and high level competition experience
More info