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Romain Dufour

Viennoiserie

March 21, 2025

Romain Dufour

Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Romain Dufour so good #33

detail cover so good 33

January 13, 2025

Romain Dufour

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Andrey Dubovik Anthony Hart

Romain Dufour

December 1, 2022

Romain Dufour

Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’

Pastry Interviews Romain Dufour

so good magazine 28 cover

July 14, 2022

Romain Dufour

SG#28. What is surprising is that we continue being surprised

Dimitris Economides Francesco Boccia