so good #18

January 3, 2018

so good #18

Raspberry tea with Earl Grey mousse by Elena Krasnova

November 29, 2017

so good #18

Elaine Young: “Lack of skill, information and time are the great challenges we have to face as an industry”

November 24, 2017

so good #18

Tarte au citron, Lemon Verbena by Nobuhiru Koto

November 20, 2017

so good #18

Elena Krasnova: “I really wanted to take my path and create something that is close to my heart”

October 5, 2017

so good #18

John Shields & Karen Urie Shields. It Takes Two

September 22, 2017

so good #18

Andrés Morán: “Now I work with authentic flavors and colors”

September 15, 2017

so good #18

Yuzu yolks with basil ice cream by Andrés Morán

September 12, 2017

so good #18

Leonardo di Carlo: “Now chefs are the new stars”

September 1, 2017

so good #18

Vincent Attali: “The routine never sets in as each day stays fresh”

August 29, 2017

so good #18

Strawberry aspic by David Gil

August 23, 2017

so good #18

Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”

August 9, 2017

so good #18

Christophe Roesems: ‘It is not just a recipe, there are more things that are inherited in Wittamer’