- In questo numero:
SAINT HONORÉ turns 175 years old
- Dinara Kasko Riding the waves
- Jérémy del Val Breathing in a new aroma
- Saray Ruiz Upside down, inside out
- Zhou Xiaohu Saint Honoré tree
- Rasmus Munk Stirring up the diner
- Christophe Adam The genie grows
- Nina Métayer Unstoppable progression
- Gonzo Jiménez ‘Miette et Chocolat’ where magic happens
- Zhou Xiaohu Devil is in the details
- Jan Proot Renewing to remain at the top
- Jiho Kim Embracing change
- Roberto Cortez Floral sensitivity
- Matthieu Atzenhoffer Competing to learn
- Vicky Lau & Nocar Lo The charm of finding balance
- Miko Aspiras Smoked, fermented and coagulated
- Alexandre Fink Natural scenes
- Szilárd Tóth & Csenge Dusha A trip to the heart of Hungary
- Luciano García Connected with the land
ONLY COCOA, nothing more and nothing less
- Andrey Dubovik & Ronya Belova Crowned with laurel
- Frank Haasnoot Fruit is beautiful
- Melissa Coppel Sensory journey
- Kirsten Tibballs Sweet & savory
- Emmanuel Ryon Homage
Tidbits
- Jordi Farrés Dream of a heady chocolate
- Files by Ramon Morató Much more than a pastry book
