SO GOOD #21

So good # 21 travels around the world using a common language, that of modern patisserie, but with dozens of particular expressions. This is how the Japanese chef Jiro Tanaka meets with Juan Contreras from the Atelier Crenn or with Attila Meinhart in Budapest. Each with spectacular creations, but also with a back story which is essential to capture the full picture. Stories and techniques that allow progress, as is the case of Richard Hawke in the use of alternative ingredients, Jose Romero and his treatise on panettone, or Ramon Morató and Anne Cazor, who carried out a brief investigation that opens new possibilities in the development of ganaches.The mini format is the absolute star of the proposals reclaimed by Xavi Donnay from the three-starred restaurant Lasarte in Barcelona. Also from the same city is Essence, the latest from Jordi Butrón and Xano Saguer in their effort to make a restaurant dessert philosophy which is more culinary, less sweet, and better understood. The feat of the five new MOF pàtissier, the spectacular school run by Wang Sen in Shanghai, the action-packed portraits of Jerome Flayosc, the gourmand character of Anne Bolz’s desserts, and reclaiming indigenous ingredients by the Filipino chef Miko Aspiras, complete the variety of proposals of 2019’s first release of so good .. magazine.