With a longer-than-usual winter and without much sun before the rain started pouring on a daily basis, local farming got literally clamped down on fruits and vegetables supply that we would usually get at this time of the year. This is especially true for all the farmers relying on natural and organic ways of growing … Read more
Summer is in the air and with it, the first fresh stone fruits are making their way to our pastry! Simplicity must be part of everything I create. Not out of any laziness to accomplish the most complex blend of flavor or the most beautiful display of art ever created, but simply because I put … Read more
“The day of taste” – A day where a bunch of passionate chefs come together to visit schools and give children a taste of what authentic food is supposed to taste like, without all the crap chemical additives industries are adding to today’s supermarket food. I can hear you through my screen; telling me how … Read more
Butter as you know it just took another twist you didn’t really expect. In normal preparation, butter is the ingredient that makes baked goods taste better, and yes: it’s better with butter. Yet, thanks to ancestral artisan skills and superbly hand crafted butter from the like of Jean-Yves Bordier, butter is now back to where … Read more
We can’t avoid it; we can’t deny it, Hong Kong, absolute food Mecca, supplies itself mostly on imported foods. The amount of provision needed to feed the 7 million hungry stomachs living in Hong Kong, plus its 36 million visitors per year is just insane! In 2010, Hong Kong imported 1.75 billion fresh chicken eggs! … Read more
There are very few magazines that are really supporting and uplifting the pastry and bakery industry; and one of them is Pastry & Baking Magazine. The magazine, available in its North American version or in its Asia Middle-East version has been a great support for the pastry and bakery arts around the globe. Recently, they … Read more
They are popping up like mushroom after the rain: Italian restaurants are definitely gaining ground with the latest addition of Mario Batali’s Lupa to the already very good Italian scene of Hong Kong… You name it, from the 3-Michelin starred Otto-e-mezzo by Umberto Bombana to the more casual and nonetheless excellent Linguini Fini who made … Read more
Easter has been busy as every year and a little break was very welcome! This time, we traveled for a few days in the Motherland, China, destination: Shunde. We had decided to visit our relatives living in Shunde, home of about one million people and ancestral home of actor Bruce Lee, located an hour drive … Read more
Last week, when I posted that photo, tons of people asked me for the recipe, but also many of you told me how popular cornflakes cookies were in some part of the world. Then I searched the web to see what other people had done and there are hundreds of different recipes, including many of … Read more
After the Twitter Chicks posted a few weeks ago, here is a glimpse of our other Easter creations…
I still remember 20 years ago when I started working in a small bakery hidden in the Swiss mountains, we had one black color analog telephone hung up on the wall and in the shop we had another wireless phone with a huge metal antenna (which was a spectacular display of technology back then). That … Read more
The last time Cheryl visited, we sure had a lot of fun! She came back to say hi and needless to say that a proper welcome was due! I threw the Easter factor and my addiction to Twitter in a big bowl of white chocolate and that’s what came out of it an hour later! … Read more
This year’s Easter sweets are going to be fruity and flowery! For our traditional Easter sweet table, presented during afternoon tea, we have created loads of sweets around the theme of flower and fruit. Some pastries are made with actual flower such as the orange blossom cake, and others are just designed around the flower … Read more
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