An interesting chemistry happened at work yesterday as our Lounge restaurant started a 10 days special Indian menu for dinner, planned and executed by Chef Vikram which is the Indian Chef at the Four Seasons Hotel in Mumbai, and particularly of the much sought-after San-Qi restaurant. During the 2 weeks I spent in Mumbai last … Read more
While sorting the thousands of photos I had from the summer vacation, I found a few on a visit we did in the salt mine of Bex. Knowing the importance of salt in food and particularly baking, I thought nice to share the experience… The little train brought us at 450 meters below Earth’s surface. … Read more
Ahah! Naughty you! I bet you expected to see suggestive shapes of cakes and desserts! Maybe one day, but right now, sorry to disappoint you, the pastries are rated 18+ for a different reason… Those pastries are packed with either wine, spirits, eau-de-vie, you name it and if you try a few, you’ll realize why … Read more
Every year, we review our offering of room amenities. There are some for for every occasion and every taste and here are the highlights of our newest selection. The important part of our amenities is to create something that makes sense to our guest. For example, we wouldn’t come up with a chocolate showpiece for … Read more
Decades ago, in my hometown of Verbier, wood fire oven baked sourdough bread was reigning king. Back then, the main activity in our village was farming, not only to make a living but more simply to live. There was one communal oven, called Four Banal in French, and each family had its turn to bake. … Read more
Welcome! …ok… it looks cool and everything, but it’s nothing like JK Rowling’s book launch, you know… But hey, you know what? I bet she didn’t have the kind of breads we had at the book launch. (although, in all good spirit, I don’t think she cares! lol ) For La Boulangerie press event, we … Read more
Holding a dessert class with the members of the Yang Memorial Methodist Social Service really was a bonding experience. I hope every participants left with a positive dessert experience (…and a few extra pounds!), but more than that, I hope I was able to inspire them to follow a path and reach a goal, no … Read more
Going back home was time to grasp a bit of everything I miss while living away. It was also time for my son to get impregnated by those moments of life. Moments where you only need to be your very good own self… To me, the values we respect and carry on to our children … Read more
At home, we have a few random plants of oats, wheat and rye growing around the house… it’s pretty, but more than that, it reminds my family of the old days when they used to have entire fields of wheat and rye. Back then, it wasn’t made to be pretty but rather to make a … Read more
Walking down the food market of Martigny, in the heart of the Swiss Alps, (also on Twitter!), the town I spent most of my youth at and where I did my bakery apprenticeship was truly remarkable. While living there, you bath in all these delicacies and don’t really bother. All the food is taken for … Read more
Hong Kong’s very own organic figs from Zen Farm are back! Whilst their skin is indeed green, like, well yes, green figs, there is certain crop which is called white. There are more than 700 kinds of figs around the planet and the main ones are green, purple or black. White figs happen to be … Read more
Some breads just gain natural recognition amongst diners. Maybe it’s the crust, maybe the fruity and nuty mix with the earthy rye or simply maybe it’s a mix of everything… Overtime, it becomes the word on the street, until it reaches the status of being almost famous; this is the story of our apricot pecan … Read more
A few weeks back, I had the pleasure to meet Philip and Alfred. Two gentleman who introduced Effective Microorganism (EM) products to me. What caught my attention along the discussion we had, more than anything else, was not the usage of EM to clean toilet or purify water, but the fact that it is a … Read more
