SoGood Magazine #06

Specifications:

• Number of Pages: 244

Summary:

• Andoni Luis Adúriz, the constructor of experiences
• Jerome Landrieu, “when a chef has a vision and puts his heart into his or her creation, you can taste it on the plate”
• Sebastien Rouxel, “la pâtisserie is a world of its own. It is a place where all your senses can be challenged”
• Jordi Bordas, the triumph of perseverance
• Mickaël Besse, without artifices
• Sadaharu Aoki, minimalism by adding, unique way of focusing on materials
• Pierre François Roelofs, flowing desserts
• Francisco Migoya, divertimento
• Malcolm Goh, darren teoh and raymond tham, sweet malaysia
• Jimmy MacMillan, design for emotion
• Diego Crosara, the evolution of Italian pastry
• Hideki Kawamura, master of aroma
• Toni Viñas, pure balance
• Bastien Blanc-Tailleur, sweet blooming
• Patrick Fahy, pastries from within
• Arnaud Chavigny, desserts with nostalgia
• Grant Achatz, red harmony
• Kirsten Tibballs, sesame surprise
• Tidbits
• Maison Ladurée, paris emblem
• A Cocoa Country
• DessertTruck, haute pâtisserie for five dollars
• Nacional Pure is Discovered, an exceptional cacao lost for 100 years
• Yayra Glover, sustainability and fairness in the cocoa business