So Good Magazine #25
BEST MAGAZINE OF HAUTE PÂTISSERE - #25
A crossroads between the innovative restaurant dessert, classic shop pastry, and that irresistible product just out of the oven.
The commitment to innovation, with seeking one's own personal path is the common thread between Jose Andrés's (Charisse Dickens) Think Food Group, Curtis Duffy's new Ever, or Ángel León's seafood restaurant in Spain.
The spirit of fusion of formats shines in the proposals of Antonio Bachour, Attila Meinhart, and Eric Ortuño.
The in-depth technique is the pretext for Josep Maria Ribé’s and Michel Eickerman’s articles.
Four great chefs pay tribute to a classic, the Michel Bras coulant.
Patryk Szczepanski’s inclusive patisserie, nature embodied in a cake by Lior Shtaygman, the evolved Indian tradition of Vinesh Johny, the second fermented chocolates of Ivan Pascual, the unique and pedagogical style of Eunyoung Yun…
and so on up to 24 different stories to enjoy a complete panorama of the best modern pastry today.
