Is this the craziest edition of so good.. magazine in years? The answer is yes.
A bit bored by fashion, by what is predictable, by what is relevant and correct, we had an idea: ask eight chefs if they would have the courage to publish three “politically” incorrect creations. Dishes that did not follow the established rules, “hooligan” desserts in composition, format, flavor combinations, aesthetics or message. The only limits imposed were to avoid personal offenses and anything that could be considered vulgar or inappropriate.
And the eight fools answered: "Certain". From their audacity were born cannabis butter, red ant paste, raw chicken breast with mezcal, wild boar fat croissants, a “bull heart” covered with bull carpaccio, a potato mousse for a “potato omelette”, the Fight Club soap, the representation of three of the seven deadly sins… and other similar eccentricities.
Thanks to Hans Ovando and his films, to Gregory Doyen and his games, to François Daubinet and his sins, to Gonzo Jiménez and his tapas, to Jordi Roca and his dreams, to Ángel León and his seas, to Roberto Cortés and his ancestors, and to Michael Van Der Kroft and his provocations. Thanks to everyone for putting yourselves on the line with so much ingenuity. Conformists, the boring, the predictable, or the easily offended should refrain from purchasing this edition.
Everyone else will find an exclusive interview with Dominique Ansel for the 10th anniversary of his famous Cronut, accompanied by two of his most emblematic creations. They will have fun with the designer pastry shop of Dimitri Fayard, will be fascinated by the beauty of the desserts of Pia Salazar from Ecuador. They will explore the potential of vanilla with Tristan Rousselot and will appreciate the delicate and essential work of Joost Arijs in his restaurant in Ghent. They will discover the precious opinions of a master of the calibre of Sebastian Canon, will be enchanted by the elegance and precision of the creations of Sean Hu at the Langham Hotel in Shenzhen, China. They will be overwhelmed by the passion and determination of Sho Kimura.
They will be amazed by the story of Dej Kewkacha and his empire in Thailand. They will witness a new interpretation of cocoa powder through the desserts of Talia Prophet. They will discover the exclusive individual desserts of Kyohei Mikami, two or three times more expensive than the Tokyo average. They will be fascinated by the stories of the Greek pastry chef Nicholas Nikolakopoulos, where chemistry and pastry making merge. And they will accompany the great Luciano Garcia on a journey through his new and indescribable space on the outskirts of Buenos Aires.
In total, there are 21 chefs, more than half of whom are appearing for the first time on so good.. magazine. An edition that we can't guarantee everyone will like, but we can assure you that you won't get bored. Promise.
REBEL PASTRY. SHAKING THE HORSE NEST
Hans Ovando | The Devil's Invention
Angel Leon | Sea, from start to finish
Gregory Doyen | Trompe l'oeil 2.0, beyond the illusion
Francois Daubinet | Deadly sins
Gonzo Jimenez | Two tapas and a pint
Jordi Roca | Everything can be a game
Bobby Cortez | Between Samurai and Navajos
Michael van der Kroft | Same game until the end
Dominique Ansel | A decade with a queue at the door
Sean Hu | Precision and elegance
Dimitri Fayard | Baking fun
Pia Salazar | Pastry shop of freedom
Kyohei Mikami | In Search of a Chemistry Between Fruit and Umami
Nicholas Nikolakopoulos | Pastry and chemistry at the service of narration
Sho Kimura | A Japanese, a passion, a destiny
Joost Arijs | A path of purification
Dej Kewkacha | A little bit of Japan and a lot of Thailand
Tristan Rousselot | Black pleasure
Talia Prophet | The Return of Cocoa (Powder)
Sebastian Canon | Innovation at every step
Luciano Garcia | A tribute to simplicity in a unique context
