So Good no 7

SUMARIO

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"

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

jordi puigvert, innovation in the technique, tradition in the result

stefano laghi, self-molded

raúl bernal, the value of perseverance

josep maria ribé, artisanal dragées

sylvain leroy, a versatile chef

dani garcía, sweet divertimentos

jerome landrieu, mignardises

andrés lara, a small tribute to chocolate

tidbits

ramon morató takes chocolate to harvard

dominique ansel bakery, funny home away from home

bcncookies, more than just cookies

angelo corvitto and the exciting game of ice cream

christina tosi, all in the family

susan hochbaum, offspring of freedom

the champions’ dream

tea time

Mas información en www.sogoodmagazine.com