so good.. magazine – The magazine of the haute pâtisserie

In so good.. magazine #30, the pastry chef puts before our eyes a sample of the infinite possibilities of this phenomenon.More info

The famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info

The chef recently participated in an experimental session organized by the Chocolate Academy. We share the results in so good.. #30.More info

CODA, his restaurant, is a temple that already has two Michelin stars and where many of the dogmas that accompany restaurant patisserie are being reconfigured.More info

For this chef, the key to success in dessert is to keep things simple and elegant, understandable to the diner.More info

The chef had to deploy all their magic and knowledge to overcome our challenge.More info

In this issue, there are articles as interesting as cakes created by artificial intelligence, cocktails that are eaten and desserts that are drunk, edible water, and much more.More info

Sensitivity and quiet sophistication More info

Winning through perseveranceMore info

A studied, thoughtful, and meaningful pastry that wants to leave a mark More info