A cannabis butter, a female breast with a piercing, the brain that Hannibal sautés, a pizza with pineapple, a dessert that smells and tastes like an old book, another one that rains on the plate, a squid Kakigori, a croissant made with wild boar fat, a red ant paste, The Fight Club soap… The list of crazy things is endless. They all are irreverent, provocative, impertinent, expletive, rebellious, incorrect, inappropriate answers… but also ingenious, witty, creative, imaginative, and above all free, from the eight chefs who recklessly accepted the challenge proposed to them for so good. .magazine: Would you be able to publish three politically incorrect creations, far from fashions and even norms? Anything but conventional, predictable, or boring desserts.

Hans Ovando, Ángel León, Gregory Doyen, François Daubinet, Gonzo Jiménez, Jordi Roca, Bobby Cortez, and Michael van der Kroft are the eight authors of this brazen block with which so good.. magazine#31 begins. But the reader will also find delicious interviews with chefs of the stature of Dominique Ansel on the tenth anniversary of his Cronut, or Sébastien Canonne on his research work, among others; and you will enjoy the works of Pía Salazar, Dimitri Fayard, Sean Hu, Kyohei Mikami, Nicolas Nikolakopoulos, Sho kimura, Joost Arijs, Dej Kewkacha, Tristan Rousselot, Talia Profet, and Luciano García.

There are a total of 21 chefs who will astonish you.