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Vilbo

So Good Magazine Issue 26

$91.60

The Magazine of Haute Pâtissere is a biannual magazine, published by Grupo Vilbo, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

 

In this issue:

  • 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