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magazines»So Good - The Magazine of Haute Pâtisserie»So Good #6
23.00€
So Good #6

So Good #6 by grupoVilbo

 

 

 

CONTENTS

    • andoni luis adúriz, the constructor of experiences
    • jerome landrieu, “when a chef has a vision and puts his heart into his or her creation, you can taste it on the plate”
    • sebastien rouxel, “la pâtisserie is a world of its own. It is a place where all your senses can be challenged”
    • jordi bordas, the triumph of perseverance
    • mickaël besse, without artifices
    • sadaharu aoki, minimalism by adding, unique way of focusing on materials
    • pierre françois roelofs, flowing desserts
    • francisco migoya, divertimento
    • malcolm goh, darren teoh and raymond tham, sweet malaysia
    • jimmy macMillan, design for emotion
    • diego crosara, the evolution of Italian pastry
    • hideki kawamura, master of aroma
    • toni viñas, pure balance
    • bastien blanc-tailleur, sweet blooming
    • patrick fahy, pastries from within
    • arnaud chavigny, desserts with nostalgia
    • grant achatz, red harmony
    • kirsten tibballs, sesame surprise
    • tidbits
    • maison ladurée, paris emblem
    • a cocoa country
    • dessertTruck, haute pâtisserie for five dollars
    • nacional pure is discovered, an exceptional cacao lost for 100 years
    • yayra glover, sustainability and fairness in the cocoa business

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