Progetto VIRGO

April 15th, 2016 | Posted by greg in Daily life... | Recipes - (2 Comments)
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Franco visited me with a few bags of flour, without labeling, explaining to me that it was flour from Progetto Virgo, from the University of Bologna. It was intriguing and at a first glance, the flour looked attractive with bran speckles and the smell was nutty and pleasant, so naturally I wanted to see how … Read more

The persimmon secret

December 14th, 2015 | Posted by greg in Daily life... | Recipes - (0 Comments)
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Without a doubt, I have always misunderstood persimmon. It probably comes from my stay in some nice hotel in South East Asia where unripe persimmon were placed in my room as an amenity many years ago. Not knowing what these were and dressed with the same immaculate color as the well known orange, I sliced … Read more

Feuilletage, Frangipane and Kings

January 6th, 2015 | Posted by greg in Recipes - (6 Comments)
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What started as a simple and rather dry bread covered in beans many centuries ago has evolved into a remarkable version of the King’s Tart, or how we call it in French, La Galette des Rois. The tradition back home is declined in two versions. The brioche type of bread in which is also hidden … Read more

forest heartbeat

September 24th, 2014 | Posted by greg in Classes & Demo | Recipes | Travel - (3 Comments)
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The massive forest I love to wander in back home is host to a lot of pine trees, and scattered among them are the very special Silver Pine, or at least that’s how we call them back home. They have such an heavenly fresh pine tree smell (I wonder why!) that it’s very easy to … Read more

Superfood and raw!

August 27th, 2014 | Posted by greg in Classes & Demo | Daily life... | Recipes - (0 Comments)
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At the occasion of the Natural & Organic Products Asia event held at the Hong Kong Convention Center, where I happened to be a member of the Advisory Committee, I was asked to do a demonstration for a raw superfood dessert. Yes, me too when I read that, I was like, wow…. raw? superfood? You mean … Read more

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After posting that photo of braided bread on Instagram, shot for Eat&Travel magazine video, Michael, culinary genius behind Concept Creations group of restaurants, notably from their newest venture, Souvla restaurant, sent me a message to discuss about a special bread… having seen a lot of breads around the world, I wasn’t expecting much… very little I knew … Read more

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HAPPY NEW YEAR!  Foodie Magazine has it spot on with their first edition of 2014! No detox, no diet, no low-carb, it’s full on indulgence with no less than 6 awesome recipes I am sharing!  Among other recipes, my signature candied ginger pan d’oro stuffed with vanilla cream, black truffle croissant and shaved parmesan, porcini … Read more

Layers of Thanksgiving Love

November 28th, 2013 | Posted by greg in Daily life... | Recipes - (4 Comments)
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Pumpkin pie: A concept unknown to my palate until I first moved to the United States of America to work back in 1998, in Colorado Springs. (yes!) And not far behind the unknown pie, there was Thanksgiving, of which I had never heard of. To put things into context, yes, I was literally coming down … Read more

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Well, if it was so, I would love to have a taste of the rain it pours!  That oozing looking dessert is an absolute delight for the upcoming warm weather and it is healthy too! The Glycemic Index is kept as low as possible by using mango, passion fruit, egg white and fructose as main … Read more

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A few month ago, a bunch of talented chefs came together to cook a dinner for more than 300 people to raise funds for the Room-to-Read charity. The event ended in an unprecedented success and I was really proud to be part of it. One of the auction price to raise funds was a pastry … Read more

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Going to Vietnam, chasing the origin of chocolate, was all nice and beautiful, but then I had to find what to do with it! I received a kilo of single origin Vietnam chocolate, vintage 2010, with 72% cocoa content and after having tasted it, I found that the flavors were very gentle and subtle, yet … Read more

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If there is one recipe you must try this year, look no further. The chocolate sabayon tart, freshly baked and warm is out of this world. Bake this for people and you will be the next president! After so many years baking, the sabayon tart still one of my favorite especially served with a fruit … Read more

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If you look at it from a different angle, happiness doesn’t require any material things… or maybe, it does… if you call chocolate cream material, then yes… a substantial material with an ephemeral life, like butterflies – no, no relation here, except that both are beautiful! :) A week ago, I was asked to post … Read more

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