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Emmanuel Ryon

July 24, 2024

Emmanuel Ryon

Eight pastry chefs who have been seduced by the subzero world

Artem Grachev David Wesmaël

June 26, 2024

Emmanuel Ryon

Twenty-one stories that needed to be told and that you will want to know

David Briand David Wesmaël

January 16, 2024

Emmanuel Ryon

Ice cream continues reinventing itself. Discover these eight examples in so cool..1

Books For Chefs Catalogue Emmanuel Ryon

November 23, 2023

Emmanuel Ryon

So cool..magazine is born, the new international avant-garde ice cream magazine

Books For Chefs Catalogue David Gil

Tart by Frank Haasnoot

December 22, 2021

Emmanuel Ryon

Five inspiring masterpieces with WholeFruit chocolate

Andrey Dubovik Cocoa

Emmanuel Ryon and Olivier Ménard

September 22, 2021

Emmanuel Ryon

Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members

Emmanuel Ryon Éric Ortuño

So good 26 cover

July 8, 2021

Emmanuel Ryon

All on 26

Christophe Adam Dinara Kasko

Ryon, Grolet, Bras, Balaguer and Adrià

April 6, 2021

Emmanuel Ryon

Five different ways of approaching the chocolate coulant while maintaining its essence

Albert Adrià Cédric Grolet

so good 25 cover

January 7, 2021

Emmanuel Ryon

So many (Pastry) stories to tell, and now we have reached issue 25!

Albert Adrià Albert Daví

Amaury Guixon during a masterclass at Icep Hotel School

December 19, 2019

Emmanuel Ryon

Icep Hotel School Romania announces exclusive masterclasses in 2020

Amaury Guichon Antonio Bachour

Five varieties of street cake popsicles

November 27, 2018

Emmanuel Ryon

The ‘street cake’ popsicle comes to Une Glace à Paris with a bang

Emmanuel Ryon ice cream

winners Prix d'Excellence 2018

June 20, 2018

Emmanuel Ryon

Bonnefoi, Damon, and Hermé, among the winners of the Prix d’Excellence 2018

Claire Damon Emmanuel Ryon