SO GOOD N°14 THE MAGAZINE OF HAUTE GASTRONOMIE (juillet 2015, anglais)

Au sommaire de ce numéro estival:

- Albert Adria, la dolça, ticket's sweetest ring.
- René Franck, a pinch of madness and a high dose of good sense.
- Scott Green, nice, balanced, possible...happy.
- Angelo Musa, the thrice-crowned king.
- Gustaf Mabrouk & Hans Ovando, knocking borders down.
- Damien Piscioneri, bright, luxurious, refined.
- William Curley, classical refinement.
- Futoshi Hashimoto, enclose every flavor the ingredient has.
- Antonio Bachour, shockwave.
- Nicolas Jordan, ice cream at the center of discourse.
- Jean-Marie Auboine, "I want my customers to continue experiencing traditions and..."
- Philippe Rigollot, with studied simplicity.
- Brian Campbell, feeling the land on the plate.
- Yann Menguy, the peaceful evolution.
- Tetyana Verbytska, cultivating ukrainian haute patisserie.
- Philippe Segond, "for the french, pastry is a full-fledged art"
- Jérôme Chaucesse, "to obtain the title, you have to have been dreamingof it for some time".
- Christophe Renou, "this distinction is not an outcome but the beggining of a new life as..."
- Julien Boutonnet, "I decided to take courses in sophrology in order to better manage..."
- Tidbits
- Yoshihiro Narisawa, Japon, epicenter of all things.
- Alex Atala, brazilian spokesman.
- Grant Achatz, "blurring the lines between sweet and savory".
- Juan Mari & Elena Arzak, sweet sensationalism.
- Benoît Violier, best of both worlds.
- La fabrique Givrée, subzero cuisine.
- Biagio Settepani, the soul of New York's pastry.