January 26, 2023
so good #28
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so good #28
January 12, 2023
so good #28
Yusuke Aoki: ‘There are also those ingredients with which you can express yourself by not using them’
December 28, 2022
so good #28
Rémi Montagne: ‘If there is no gustatory pleasure, we are not on the right track’
December 15, 2022
so good #28
Maxime Maniez: ‘Classic desserts are the roots of pastry and cannot be forgotten’
December 1, 2022
so good #28
Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’
November 17, 2022
so good #28
Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’
October 20, 2022
so good #28
François Galtier: ‘I love it when the cake gives a message or says something about me!’
October 10, 2022
so good #28
Coffee husk, almond, cocoa, and blonde chocolate cake by Dimitris Economides
September 8, 2022
so good #28
Maxime Frédéric: ‘Our day to day is to create surprise. Our common thread, to create wonders’
so good #28