So good #26


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Fresh, artisanal, and original. The cover of so good..magazine, signed by Frank Haasnoot, sums up the content of this 26th issue very well, an issue in which we have gathered 26 chefs who provide us with up to fifty incredible creations.

A pig’s blood ice cream, a laurel ganache, a lemon-shaped brioche, croissants in three colors, a waffle-bar, a pea-green mousse, a buffalo milk mousse … As well as four ways of interpreting the Saint Honoré, five spectacular chocolate fillings, an XXL éclair, ants encased in amber, a zucchini flower with honey and snow chrysanthemum, a cherry and pistachio crown, a fermented cashew cream…

An amazing issue that you cannot miss.

Number of pages: 304

Measures: 230 x 297 cm

Language: English


  • Saint Honoré turns 175 years old
  • Dinara Kasko, Riding the waves
  • Jérémy del Val, Breathing in a new aroma
  • Saray Ruiz, Upside down, inside out
  • Zhou Xiaohu, Saint Honoré tree
  • 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

Only cocoa, nothing more and nothing less

  • Andrey Dubovik & Ronya Belova, Crowned with laurel
  • Frank Haasnoot, Fruit is beautiful
  • Melissa Coppel, Sensory journey
  • Kirsten Tibballs, Sweet & savory
  • Emmanuel Ryon, Homage

Jordi Farrés, Dream of a heady chocolate
Files by Ramon Morató, Much more than a pastry book

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