So Good Magazine #7: Tarragon and St-Honore

December 21st, 2011 | Posted by greg in Books | Daily life...

So Good Magazine is a bi-annual publication aimed for anyone who wants to be in the know of what is happening in the professional pastry craft around the world. I was very humbled to be featured in the #7 issue alongside a bunch of fantastic pastry chefs.

White chocolate tarragon

Honestly, I was so excited to be featured in So Good.. that I’ve got all whirled up into unbelievable thoughts. The creations published in So Good.. are to be new and never published before, i.e. not simply taking any published recipes from my books. And so, I created a white chocolate tarragon dessert and a chestnut raspberry St-Honore for the occasion, the latter being now on our dessert menu.

If you are not familiar with the pastry world, maybe it doesn’t sound very special, but for me, it’s a bit like a researcher whose work is being published in Science magazine, and being recognized by the professional community.

The chefs featured in the magazine are top of the class, so you can imagine the pressure – but this time, pressure never felt So Good..!

Chestnut and raspberry St-Honore


White chocolate, tarragon, blackberry and lemon

 Simple, clean and delicious with a hint of creativity did the job! Check out So Good Magazine here…

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