Biscuit Japonais a la coconut

March 2nd, 2012 | Posted by greg in Daily life... | Recipes - (31 Comments)
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During my apprenticeship (many moons ago) one very popular petit gateau was called Japonais, which literally translates in English as “Japanese”. The other day, I was reading random tweets and found one speaking of that very same Japonais pastry. I was so surprised that someone actually still talks about it! I did a quick search … Read more

The first pieces made of full chocolate!

Watching the occasional (good) movie at home and munching out of a rough paper bag on hand rolled truffles, freshly made with the best chocolate is definitely quality time that I enjoy very much! When I started baking 20 years ago, I remember folding the butter gently in the almost cooled ganache, to later roll … Read more

Stay calm and try to smile! :)

It’s right next to the 10’000 Budah’s Temple in Shatin that resides one of Hong Kong best honey maker: Mr. Yip from Wing Wo Bee Farm. Before I even start to describe the honey, I believe important to bust one myth that is usually people’s first reaction when you talk about honey produced in a … Read more

Cooking show host Hilda ready to share her views on social media

Last night was the social media week  day for the Food and Beverage industry. Spending the evening with people you’ve been chatting away countless times through social media without actually having met them before is one of these moments where you talk to someone face to face for 2 minutes and you feel like you’ve … Read more

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To celebrate this year’s commercial lovely tradition of Valentine’s Day, I thought we had  to give hearts a rest. Instead, I thought nice to give this year’s creation a bit of a floral touch based on the “deeply-in-love” red velvet cake! A long and very thin slice of red velvet cake, the classic type, laying … Read more

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While Europe breaks all the sub-zero temperature records in history, we’re harvesting organic strawberries on this side of Earth! We’ve just started getting a great and steady supply of homegrown organic strawberries from Zen Farm. Delicious, beautiful and local to the point where I had to create seasonal desserts with it! Generally speaking, strawberries are … Read more

Microplane grater, 100% Peruvian Cacao!

The way Willie talks about his chocolate and the whole enthusiasm around it in his TV show has always left my mouth watering. The problem is that I could only imagine how his “world class” chocolate would taste… and licking the TV screen didn’t help much! And so, being on the other side of Earth … Read more

The frozen oil in blocks

Thinking about the next dessert you are going to prepare to impress the neighbors? Here is a little hint that is actually going to be a fairly big for the 2012 food trends. Something that is locally grown, fresh, healthy and innovative in desserts. Fresh herb infused oil. I know. You just wanted to click … Read more

Gourmand World Cookbook Awards 2011

January 27th, 2012 | Posted by greg in Books | Daily life... - (24 Comments)
Great team work can move mountains!

Got Cheese? and La Boulangerie!  A few weeks ago, I was thrilled and very humbled to have received awards for both books. The awards were respectively best cheese book and best bread book in Hong Kong. That said, I am taking this very lightly as I am not sure there was anyone else publishing a … Read more

Roselle Macaron

Happy Chinese New Year of the Dragon!  Whishing you and your family all the best for the year of the Dragon!

No pain, no grain.

January 19th, 2012 | Posted by greg in Daily life... - (2 Comments)
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The New Year barely started and we see dozens of magazines and websites proclaiming to hold the key to what food trends will be for the 12 months to come. And whilst the word organic is slowly fading away with the too many over-worked marketing scams and other scandals around the world, we see the … Read more

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What a great day it has been! From the planning, receiving the goods, preparing each step carefully to finally do the filming of the upcoming gourmet show for Hong Kong’s main TV channel TVB Jade’s was just positively intense! I mean wow! How more lucky can I be! I had to make a dessert of … Read more

Sweet potato puree and deep fried taro + caviar = super good!!

Last night, I had the luck to be invited for dinner at the very creative Bo Innovation restaurant, holder of two Michelin Stars, headed by “Demon” Chef Alvin Leung. And even more lucky me, I was seating at a table together with Chef Jordi Puigvert, owner of Sweet’n’Go, teacher, Sosa demo chef and much more, … Read more

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