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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 ...’
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 ...’
christophe renou, ‘this distinction is not an outcome but ...’
julien boutonnet, ‘I decided to take courses in sophrology ...’
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
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