Image Image Image Image Image Image Image Image Image Image

so good #27 Archives - Page 2 of 4 - so good.. magazine

Ten women pastry chefs who assert their talent day by day

March 8, 2022 |

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.More info

Four very personal versions, with no limits, of Millefeuille

February 28, 2022 |

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.More info

Fabrice Danniel: ‘It is challenging and inspiring sourcing ingredients that can emulate dairy products’

February 10, 2022 |

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 notMore info

Creativity beyond 24 hours

January 31, 2022 |

We reflect on the role of creativity in pastry that is sometimes overused.More info

Paola Chang

A cross between Argentinian, Asian, and European cultures at the service of a subtle pastry full of nuancesMore info

Maxime Gilbert

French cuisine with Japanese Ingredients in Hong KongMore info

Tanguy Coelis

Belgian pastry with a point of originality that allows you to stand out and be uniqueMore info

François Perret

The new sensation of French patisserie, from the Ritz in Paris to the worldMore info

Aleksandr Donskov

From Vladivostok to the world using the language of the éclair More info

Paco Pérez

Creativity, technique, and marine inspirationMore info