SO GOOD N°26 THE MAGAZINE OF HAUTE PATISSERIE (anglais juillet 2021)

Saint Honoré turns 175 years old

• Dinara Kasko, Riding the waves
• Jérémy del Val, Breathing in a new aroma
• Saray Ruiz, Upside down, inside out
• Zhou Xiaohu, Saint Honoré tree

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• Rasmus Munk, Stirring up the diner
• Christophe Adam, The genie grows
• Nina Métayer, Unstoppable progression
• Gonzo Jiménez, ‘Miette et Chocolat’ where magic happens
• Zhou Xiaohu, Devil is in the details
• Jan Proot, Renewing to remain at the top
• Jiho Kim, Embracing change
• Roberto Cortez, Floral sensitivity
• Matthieu Atzenhoffer, Competing to learn
• Vicky Lau & Nocar Lo, The charm of finding balance
• Miko Aspiras, Smoked, fermented and coagulated
• Alexandre Fink, Natural scenes
• Szilárd Tóth & Csenge Dusha, A trip to the heart of Hungary
• Luciano García, Connected with the land

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Only cocoa, nothing more and nothing less

• Andrey Dubovik & Ronya Belova, Crowned with laurel
• Frank Haasnoot, Fruit is beautiful
• Melissa Coppel, Sensory journey
• Kirsten Tibballs, Sweet & savory
• Emmanuel Ryon, Homage

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• Tidbits
• Jordi Farrés, Dream of a heady chocolate
• Files by Ramon Morató, Much more than a pastry book