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So Good Magazine

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

$29.99

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

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$29.99

SO GOOD 26

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Fresh, artisanal, and original. The cover of so good..magazine, signed by Frank Haasnoot, sums up the content of this 26th issue very well, an issue in which we have gathered 26 chefs who provide us with up to fifty incredible creations.

A pig's blood ice cream, a laurel ganache, a lemon-shaped brioche, croissants in three colors, a waffle-bar, a pea-green mousse, a buffalo milk mousse ... As well as four ways of interpreting the Saint Honoré, five spectacular chocolate fillings, an XXL éclair, ants encased in amber, a zucchini flower with honey and snow chrysanthemum, a cherry and pistachio crown, a fermented cashew cream...

An amazing issue that you cannot miss.

CONTENTS

Saint Honoré turns 175 years old
Dinara Kasko, Riding the waves
Jérémy del Val, Breathing in a new aroma
Saray Ruiz, Upside down, inside out
Zhou Xiaohu, Saint Honoré tree


Rasmus Munk, Stirring up the diner
Christophe Adam, The genie grows
Nina Métayer, Unstoppable progression
Gonzo Jiménez, ‘Miette et Chocolat’ where magic happens
Zhou Xiaohu, Devil is in the details
Jan Proot, Renewing to remain at the top
Jiho Kim, Embracing change
Roberto Cortez, Floral sensitivity
Matthieu Atzenhoffer, Competing to learn
Vicky Lau & Nocar Lo, The charm of finding balance
Miko Aspiras, Smoked, fermented and coagulated
Alexandre Fink, Natural scenes
Szilárd Tóth & Csenge Dusha, A trip to the heart of Hungary
Luciano García, Connected with the land


Only cocoa, nothing more and nothing less
Andrey Dubovik & Ronya Belova, Crowned with laurel
Frank Haasnoot, Fruit is beautiful
Melissa Coppel, Sensory journey
Kirsten Tibballs, Sweet & savory
Emmanuel Ryon, Homage


Tidbits
Jordi Farrés, Dream of a heady chocolate
Files by Ramon Morató, Much more than a pastry book

Write a review

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

 

Fresh, artisanal, and original. The cover of so good..magazine, signed by Frank Haasnoot, sums up the content of this 26th issue very well, an issue in which we have gathered 26 chefs who provide us with up to fifty incredible creations.

A pig's blood ice cream, a laurel ganache, a lemon-shaped brioche, croissants in three colors, a waffle-bar, a pea-green mousse, a buffalo milk mousse ... As well as four ways of interpreting the Saint Honoré, five spectacular chocolate fillings, an XXL éclair, ants encased in amber, a zucchini flower with honey and snow chrysanthemum, a cherry and pistachio crown, a fermented cashew cream...

An amazing issue that you cannot miss.

CONTENTS

Saint Honoré turns 175 years old
Dinara Kasko, Riding the waves
Jérémy del Val, Breathing in a new aroma
Saray Ruiz, Upside down, inside out
Zhou Xiaohu, Saint Honoré tree


Rasmus Munk, Stirring up the diner
Christophe Adam, The genie grows
Nina Métayer, Unstoppable progression
Gonzo Jiménez, ‘Miette et Chocolat’ where magic happens
Zhou Xiaohu, Devil is in the details
Jan Proot, Renewing to remain at the top
Jiho Kim, Embracing change
Roberto Cortez, Floral sensitivity
Matthieu Atzenhoffer, Competing to learn
Vicky Lau & Nocar Lo, The charm of finding balance
Miko Aspiras, Smoked, fermented and coagulated
Alexandre Fink, Natural scenes
Szilárd Tóth & Csenge Dusha, A trip to the heart of Hungary
Luciano García, Connected with the land


Only cocoa, nothing more and nothing less
Andrey Dubovik & Ronya Belova, Crowned with laurel
Frank Haasnoot, Fruit is beautiful
Melissa Coppel, Sensory journey
Kirsten Tibballs, Sweet & savory
Emmanuel Ryon, Homage


Tidbits
Jordi Farrés, Dream of a heady chocolate
Files by Ramon Morató, Much more than a pastry book

Write a review

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

So Good Magazine 26, The Magazine of Haute Patisserie by Grupo Vilbo

 

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