So Good Magazine # 35

"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

so good.. We are often asked what “haute pâtisserie” is. After 35 issues of so good.. magazine, we can say that it is a well-emulsified blend of science, technique, and emotions. The emulsion we have prepared for so good.. magazine #35 contains a central section dedicated to gastrophysics, a discipline that can help chefs ensure their desserts evoke exactly what they intended when creating them. In these pages, figures such as Luis Amado, Alba Ruiz Ceamanos, Matthieu Atzenhoffer, Irene Iborra, and Janice Wong explore how memory, perception, and multisensory experiences can create unique moments.

Not forgetting the more emotional side, we reconnect with Albert Adrià and his Enigma, who defies labels; and we welcome Alexis Sanson on his first visit, one of the essential transmitters of knowledge on the finest French pastry; Carmen Rueda, from Dubai, with the challenge of placing a dessert restaurant at the pinnacle of haute cuisine; Nicolas Lambert, who sends a love letter with his creations; and the artist Fabien Emery, who combines his creativity with the sweet management of one of the most unique hotels in the French capital.

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