So Good Magazine Issue 7
$91.60
The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.
In this issue:
- Grégoire michaud, sense and sensitivity
- Hidemi sugino, dialogue with ingredients
- Arnaud larher, the second raspberry
- Jordi roca, chronology of a unique dessert menu
- Thomas bühner, la vie’s apple
- Pain de sucre, “a good product is beautiful by nature”
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Frederic robert, looking for unexpected desserts
- William curley, chocolatier skin, patissier heart
- Gilles delaloy, freedom with base
- Bruno van vaerenbergh, my advice: “less fat, more design and smaller portions”
- Emmanuel ryon, with pleasure
- Claire heitzler, between what is beautiful and what is good
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Jordi puigvert, innovation in the technique, tradition in the result
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Stefano laghi, self-molded
- Raúl bernal, the value of perseverance
- Josep maria ribé, artisanal dragées
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Sylvain leroy, a versatile chef
- Dani garcía, sweet divertimentos
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Jerome landrieu, mignardises
- Andrés lara, a small tribute to chocolate