COULANT. 40 years of the most magical dessert
- Michel Bras From simplicity to genius
- Cédric Grolet A melting heartbeat
- Oriol Balaguer A balancing act
- Emmanuel Ryon Two textures in one
- Albert Adrià From cake to dessert
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- Lior Shtaygman Living nature
- Charisse Dickens Diligence, discipline and perseverance
- Attila Meinhart Reinventing naturalness
- Patrik Szczepański The green sugar
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25th ANNIVERSARY. Chocolate Academy BCN
- Enric Monzonis Round cakes
- Albert Daví Travel pastry
- Josep Maria Ribé Spreads for a new gastronomy
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- Julien Dugourd Exclusivity with sea views
- Raphaël Giot A pleasure which raises hopes
- Vinesh Johny India inspiration
- Masahiko Ozumi Exploring ultimate uniqueness
- Curtis Duffy Breaking boundaries
- Eric Ortuño Constant renovation
- Hiroyuki Emori The sky is the limit to the variation of Tigre
- Michel Eyckerman Artisan emblems
- Tidbits
- Ángel León & David Chamorro The sweet that came from the sea
- Ivan Pascual The chocolate of two fermentations
- Eunyoung Yun From Garuharu to the world
- Antonio Bachour Bachour in a couple of bites