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

There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info

A good exponent of a generation of well-trained pastry chefsMore info

Creativity and delicacy at the service of a dessert menuMore info

The revaluation of wild herbs and culinary discardsMore info

A perfectionist spirit, creative restlessnessMore info

Innovation based on search, research, and trial and errorMore info

Xavi Donnay applies at restaurant Lasarte in Barcelona (Martin Berasategui’s) his pastry vision with special care of small formats, taste for innovation and for Asian ingredientsMore info

Restaurant dessert with its own codesMore info

Culinary vanguard also in dessertsMore info

With a panettone under his arm and pivoting between cuisine and pastryMore info