Chefs MAG digital edition
Sweet Taste of Summer Collection 2026
Six signature desserts, with the craft behind each one.
A pastry chef’s signature is built through decisions that the finished dessert may conceal: the acidity that keeps sweetness in proportion, the layer that carries texture, the temperature at which a component makes sense. Sweet Taste of Summer Collection 2026 brings those decisions into focus through six chefs and six complete professional recipes.
The journey opens with Pablo Gicquel’s Strawberry in Bloom in Bangkok and continues to Xavi Donnay’s Citrus in Barcelona. Sylvain Marrari works with Mango & Brown Sugar in Palm Beach; Peer Paulus presents a Pistachio Financier in Mallorca. Julien Perrinet’s Pineapple Tart takes the collection to Tokyo, before Jacky Lung’s La Perle Ambrée closes the sequence in Macau.
Across 60 pages, the recipes sit alongside chef portraits, the inspiration behind the desserts and a selection of each chef’s wider work. Original formulations, methods, plating and service details make the edition a practical reference as well as a visual collection. It preserves the work of a summer for readers who want to understand the construction of a dessert as closely as its final appearance.
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Inside this edition
- Six pastry chefs and six signature recipes, with Xavi Donnay on the cover.
- Professional formulations, methods, plating and service details.
- Chef portraits and wider pastry work from Bangkok, Barcelona, Palm Beach, Mallorca, Tokyo and Macau.
The pastry chefs and their desserts
- Pablo Gicquel: Strawberry in Bloom
- Xavi Donnay: Citrus
- Sylvain Marrari: Mango & Brown Sugar
- Peer Paulus: Pistachio Financier
- Julien Perrinet: Pineapple Tart
- Jacky Lung: La Perle Ambrée
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