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

Made with a crispy sablé dough, the popular chef creates this impressive tartlet that is on the cover of his latest book, Radix.More info

Reid reimagine a traditional charlotte, keeping the traditional appearance of finishing with strawberries
on top.More info

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, showed Féérie Ivoire recipe at So Good.. Magazine #9, a Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze.More info