So Good #14

Featuring

• 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 traditions and …’
• 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 have been dreaming of it for some time’
• christophe renou, ‘this distinction is not an outcome but the beginning of a new life as a …’
• julien boutonnet, ‘I decided to take courses in sophrology in order to better manage…’
• 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