So Good no 14

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 chaucesse, ‘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 

More information at www.sogoodmagazine.com