So Good.. Issue 31
Is this the craziest issue of so good.. magazine in recent years? The answer is yes.
A little bored with fashion, what is predictable, what is pertinent and what is correct, So Good.. #31 January 2024 asked eight chefs the following: Would you dare to publish three “politically” incorrect creations that do not follow established rules, “hooligan” desserts in their composition, format, flavour combinations, or aesthetics and message?
The only established limits are to avoid personal offenses and anything that could be considered rude or vulgar. And the eight chefs said, "Of course."
- From the chef’s recklessness came cannabis butter, a red ant paste, a raw chicken breast mezcal, a wild boar fat croissant, a “bull’s heart” covered with bull carpaccio, a potato mousse for a potato “omelette,” the soap from the Fight Club, the representation of three of the seven deadly sins, and other such eccentricities.
- Conformists, the bored, the predictable, or those who tend to be easily offended should refrain from purchasing this issue.
- This issue includes a delicious interview with Dominique Ansel on the tenth anniversary of his Cronut, accompanied by two emblematic creations.
- Enjoy Dimitri Fayard's designer pastries. Be captivated by the beauty of Pía Salazar's desserts from Ecuador. Learn about the possibilities of vanilla with Tristan Rousselot and appreciate the delicate and essentialist work of Joost Arijs at his establishment in Ghent.
- Be seduced by the elegance and precision of Sean Hu's creations at the Langham Hotel in Shenzhen, China. Be infected by Sho Kimura's passion and determination. Be amazed by the story of Dej Kewkacha and his empire in Thailand.
- Discover Kyohei Mikami's acclaimed individual desserts, two to three times more expensive than the Tokyo average. Be pleased by the stories of the Greek chef Nicolas Nikolakopoulos, full of chemistry and pastry. And accompany the great Luciano García on a walk through his new and indescribable space on the outskirts of Buenos Aires.
- A total of 21 chefs, of which more than half come to so good.. magazine for the first time, are featured in this issue. It’s not guaranteed that everyone will like this issue, but you certainly won’t get bored.
- Language: English
- Paperback
- Published: January 2024
