White chocolate tarragon

So Good Magazine is a bi-annual publication aimed for anyone who wants to be in the know of what is happening in the professional pastry craft around the world. I was very humbled to be featured in the #7 issue alongside a bunch of fantastic pastry chefs. Honestly, I was so excited to be featured … Read more

roll

Seldom were the days where Arlette and I couldn’t meet… She has been part of my sweet life for as long as I can remember and for that matter an important part that is. I spent countless hours with Arlette, late into the cold winter nights of the Swiss Alps; she was always there to … Read more

Welcome to Gingerbread Town

December 16th, 2011 | Posted by greg in Daily life... - (19 Comments)
Downtown Gingerbread!

Right on time, and after countless hours of swimming in gingerbread spices, icing sugar and marzipan, our very own gingerbread town is now on display!

Red velvet macaron almost as tall as the IFC tower! :)

Sunday morning, as I walk down to the plaza, the sun is shining. Yet the strong northerly wind blowing on my face reminds me that the thermometer doesn’t go much higher than a shy 8 degrees on that day. I thought it couldn’t be possible with our Christmas media party coming up the next day! … Read more

photoc

The legacy of style left a few weeks ago by our guest chef Robert Jakobsson inspired me to create a dessert for a one-off event following the same philosophy… This time around, I used a Mango parfait made with a Thermomix. It gives a very smooth melting texture to the parfait while eating it. Underneath … Read more

Super cake series: Longevity Lady

December 8th, 2011 | Posted by greg in Daily life... - (12 Comments)
DSC_0907

In Chinese culture, birthdays are often celebrated with Longevity Gods. In this case it’s a lady celebrating her birthday, thus the Longevity Goddess, presented amongst lucky peaches which are also synonymous of long life! 

Unshaped dough in the pot of hay

After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more

Carprice garlic and parsley brioche

The phone just rang! And we are thrilled to keep 3 Michelin stars in both of our restaurant Lung King Heen, led by Chef Chan Yan Tak and Caprice, led by Chef Vincent Thierry in the 2012 Michelin Guide Hong Kong.  I guess a little tap on the shoulder is well deserved for everyone. The … Read more

Exclusive sneak preview: Christmas 2011

November 29th, 2011 | Posted by greg in Daily life... - (2 Comments)
Yuzu lollies

I wouldn’t know what’s the smell in Santa Klaus’s house, but I think it’s not far from the smell we have in our pastry at the moment. The air is filled with spices scent, chefs have gingerbread dough sticking everywhere on their hands… The apple cider is boiling and the orange skin for the mulled … Read more

Hot chocolate love unleashed

November 24th, 2011 | Posted by greg in Daily life... - (7 Comments)
DSC_0519

You might have seen this article on my column for Asia Tatler Dining – edited here with more photos of the oozing hot chocolate! The warm and humid South American climate undeniably explains why Mayans, historical precursor of chocolate beverage, were drinking it cold and spicy. It’s only when the Spanish conquistador brought it back … Read more

Image from The Wall Street Journal Blog

Dr. Stanley Ho’s 90th Birthday events press coverage… Some more photos on Joel’s Chan Weibo page…

Great selection of seasonal fruits and vegetables

It took me just about 2 hours to reach Zen Organic Farm in Fan Ling on that Tuesday morning. Ping picked us up at the Sheung Shui train station and drove us to the farm which was about 15 minutes away. When we arrived I felt like home. Joey, Ping and their Mother gave us … Read more

Blueberry parfait, tarragon oil, burnt hazelnut meringue, hay cream hazelnut

The fresh sorrel, hay and sheep yogurt are all in. Were ready to welcome Chef Robert Jakobsson, former sous-chef of a Noma. Chef Jakobsson is now the executive chef at Tivoli Gardens Brasserie, rated one Michelin star at the Nimb Hotel in Copenhagen. He is coming for a week in Hong Kong together with his … Read more

All right reserved gregoiremichaud.com