so good #27 Archives - Page 2 of 4 - so good.. magazine
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.
In so good #27, we have challenged four renowned professionals to imagine a millefeuille, with no limits other than a reasonable resemblance to the original.
Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’February 10, 2022 | Jaume Cot
Anyone without a blindfold could see it: concern for health, wellbeing and even ethics and ecology have become priority issues in the social debate. These are issues that now fully affect our diet and haute cuisine cannot and should not
A cross between Argentinian, Asian, and European cultures at the service of a subtle pastry full of nuances
French cuisine with Japanese Ingredients in Hong Kong
Belgian pastry with a point of originality that allows you to stand out and be unique
The new sensation of French patisserie, from the Ritz in Paris to the world
From Vladivostok to the world using the language of the éclair
Creativity, technique, and marine inspiration