So Good, the Magazine of Haute Patisserie: #14, July 2015

Inside So Good 14 you will find four new and amazing desserts arising from the prodigious inventiveness of Adrià and his team. The three new MOF Patissier and Confiseur, Philippe Segond president of the panel of judges, and Nicolas Jordan, one of the new MOF Glacier, united by So Good .. Magazine to show what it means nowadays to reach the French Olympus of their craft. Five cardinal points in the world of cuisine coming to the pages of So Good.. to share with us what dessert cuisine is like in a temple of gastronomy. And much more. Contents: albert adrià, la dolça, ticket’s sweetest ring; rené frank, 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 ...’; 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 haucesse, ‘to obtain the title, you have to ...’; christophe renou, ‘this distinction is not an outcome but ...’; julien boutonnet, ‘I decided to take courses in sophrology ...’; tidbits; yoshihiro narisawa, japan, 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