so good.. no. 35

The (almost) perfect emulsion

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.

From the science and research side, we find Graham Mairs's exhaustive work on sap as a natural sweetener; and we echo Christophe Domange's quest to simplify fruit recipes. Between technical rigor and the most elegant creativity, we find Anne Coruble. Precision and virtuosity come courtesy of Yulia Ivanova. And if we're talking about updated revisionism, don't miss what Julien Álvarez offers from Paris, the Japanese chefs Yusuke Matsushita and Sachiyo Takagi from Tokyo, and the Belgian chef David Baert.

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.

And to Dexter Lee and his world of swans, bamboo poles, and cyborgs in Singapore. Everything can be improved, but the emulsion we offer you in these pages is airy yet consistent, creamy, with an intense but nuanced flavor, and with just the right dose of passion, nostalgia, and emotion.

Aren't you going to try it?