Clik here to view.
Carré Chanel with chocolate and praline by Sylvain Constans
Food lovers from all over the world visit the restaurant Beige by Alain Ducasse Tokyo, awarded two Michelin Stars in 2016 and considered one of the most beautiful and luxurious places to dine in. For...
View ArticleClik here to view.
Asian sunrise chocolate bonbon with yuzu and sake by Bart de Gans
For his presentation for So Good, Bart de Gans took Japan and Asian culture as his main source of inspiration to create something never before seen, something authentic and in contact with nature....
View ArticleClik here to view.
Pumpkin tart with sea buckthorn by Winterspring
Winterspring is well-received in Denmark due to its high-quality ice creams and sorbets, use of typical Danish ingredients, and exceptional Nordic design. Vegetables and wild herbs are recurring...
View ArticleClik here to view.
Chocolate cake with sugar flowers by Ron Ben-Israel
This year, L’École Valrhona Brooklyn has given the opportunity to a group of students to explore the art of making sugar flowers and learn about Valrhona chocolate in the studio in NYC’s Garment...
View ArticleClik here to view.
Extreme chocolate bûche by Carles Mampel
Although the interests of Carles Mampel lately focus on making pastry adapted to the main concerns of the consumer – healthier products, vegan, less sweet – that does not mean he is not interested in...
View ArticleClik here to view.
Opalys and Balinese Kaffir Lime, Shiso Plum Wine Sorbet by Yusuke Aoki
Yusuke Aoki started his career at the French Pastry boutique in his home country, Japan, where he acquired basic skills and techniques in French pastry style. His expertise, which ranges from French...
View ArticleClik here to view.
Molded Chocolate Yuzu bonbon by Nicolas Botomisy
Exploring the infinite possibilities of molding and decorating chocolate bonbons was the leitmotiv of one of the interesting masterclasses that Nicolas Botomisy, L’École Valrhona Pastry Chef East...
View ArticleClik here to view.
Peanut, chocolate and dulce de leche tart by Luciano García
Even when only using a few elements, the pastry chef Luciano García, a professor at OTT College and the bakery Almacén OTT Gourmet in Buenos Aires (Argentina), always finds a way to bring personality...
View ArticleClik here to view.
Basil, lemon and pineapple La Forêt by Enyoung Yun
We knew her at that time as the Korean queen of the éclair, but her passion for good pastry could not be restricted to a single product, so she decided to rethink Garuharu and open it to a wider...
View ArticleClik here to view.
Catalonia cake with almond, apricot and Rosemary by Kevin Pannier
For Kevin Pannier, the most important thing as a pastry chef is flavor and taste. Since the end of 2017, he looks to attract guests of the luxurious five-star Mandarin Oriental hotel with impeccable...
View ArticleClik here to view.
Escarchado with chocolate, fruit and tea by Oriol Balaguer
The type of obsession that Oriol Balaguer suffers is of a maximum degree, since it is projected in multiple manifestations. His is an obsession with quality, a job well-done, perfection, for...
View ArticleClik here to view.
Suau with banana, caramel coolant, and chocolate mousse by Yann Duytsche
Can you imagine what it would be like to spend a week at Dolç’s workshop (Sant Cugat, Barcelona)? The French pastry reveals, with absolute transparency, all the secrets of his gastronomic pastry in...
View ArticleClik here to view.
Black sesame, passion fruit and Maya Mountain chocolate by Lisa Vega
“When creating the Cacao Bar menu”, explains Lisa Vega, Executive Pastry Chef at Dandelion Chocolate, “I wanted to create a dessert using our 70% Maya Mountain chocolate from Belize and passion...
View ArticleClik here to view.
Exotic hibiscus by Jiro Tanaka
The much-admired combination of exotic fruits and chocolate is joined by an Aisan taste by hibiscus flower in this piece. After WCM challenge where he was assigned to make ‘future gastronomy,’ Jiro...
View ArticleClik here to view.
‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá
In the book, Más, by the master ice cream maker Mario Masiá, a fruit dice was made especially designed for frozen pastry and ice cream through a simple technique with agar agar. More fruit flavor,...
View ArticleClik here to view.
Pineapple green cardamom individual cake by Alexis Bouillet
It is not usual for someone at an early age to not only resolve to learn a trade, but also to set a goal of obtaining a profession with international recognition. Alexis Bouillet has shown adequate...
View ArticleClik here to view.
The best of summer, preserved by Anna Bolz
Author: Lisa Shames Photos desserts: David Escalante Photos Anna Bolz: William Hereford Even though Anna Bolz has been at NYC’s Per Se for nine years, starting as chef de partie and working her way up...
View ArticleClik here to view.
La Part des Anges with Chestnuts, Grapefruit, and Whiskey by Yoann Normand
The Angel’s Share (La Part des Anges) is what that 2% of liquid that evaporates in the production of whiskey is called. And that is the name of one of the desserts that led Yoann Normand (restaurant...
View ArticleClik here to view.
Cocoa Huatia by Luis David Valderrama, Mil Moray Restaurant
Mil, Virgilio Martínez’s restaurant located on the ruins of Moray (Peru), focuses on ancestral native cuisines with products grown in different altitudes of the Andes. As explained by the Cuisine...
View ArticleClik here to view.
Tarwi Bread by Luis David Valderrama
Tarwi, a legume with a high protein value, is the star ingredient in this recipe by Luis David Valderrama, the Cuisine Chef of Mil restaurant by Virgilio Martínez. It is the main product of the dish,...
View Article