Thanks for signing up for restock notifications! 謝謝! 到貨馬上通知你!
There was an error signing up for restock notifications. Please try again. 資料輸入有誤，請你再試多次!
So Good 20 invites you to celebrate innovation and technique in modern pastry. Modernity needs the personality of each chef to propose unprecedented concepts, but also generosity to share them with the whole sector. This is what the most innovative chefs in this issue do, such as Bart de Gans, Dinara Kasko, Andrés Lara, and Graham Miers. From the kitchens of the restaurants on the lips of everyone arrive the surprising Matthew Siciliano, Albert Adrià, the Disfrutar team, and Riley Redfern, among others. Elegance is reinvented in the hands of Patrice Demers, Eunyoung Yun, Marijn Coertjens, Luciano Garcia, and the rest of the international chefs who accompany them.
Enigma,The jewel of Albert Adrià
Dinara Kasko,Look and see
Philippe Vancayseele,Possibilist creativity
Gianluca Fusto,All to 3
Andrés Lara,A creative exercise around ice cream
Melissa Coppel,Details that count
Oriol Castro, Eduard Xatruch & Mateu Casañas,The OC’OO ways
Patrice Demers,À la minute
Josep Maria Ribé,Object of desire
Rafa Delgado,Without loose ends
Bart de Gans,East of West
Ryosuke Sugamata,Seeing is not always believing
Marijn Coertjens,There is no evolution without challenges