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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

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

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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

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We’ve just been through another intensely sweet brainstorming session to create our autumn/winter afternoon tea. I never thought of putting words on the creative process as it usually starts with a draft on paper, and as it should be, is happening in the pastry kitchen. So we generally don’t extend ourselves academically on our creative … Read more

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 A little post to showcase our team’s modeling art work. A guest asked us for a few cakes for her kid’s birthday party and as usual, we’ve taken things very seriously, yet we had so much fun. I am fairly sure the kids will have their eyes wide open when the cakes are presented; and … Read more

The Fu Hong Annual report cover page

This year, the international chef’s day came a day earlier in Hong Kong because of renovations happening at the Fu Hong Society premises. On October 19th, we were about 30 chefs from all walk of life, just like the previous years, coming together to cook lunch for 700 mentally disabled people. What made me happy … Read more

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For reasons beyond my understanding, our hotel never wanted to open a patisserie or a boulangerie retail point. Shops are such a fun place to explode with creativity and innovation. It’s like a blog, but real! :) Anyhow, because we don’t have a shop, U magazine picked me to do a blind tasting of the … Read more

Are you chestnut?

October 27th, 2011 | Posted by Gregoire Michaud in Daily life... - (12 Comments)
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Every year back home, autumn is synonymous of Brisolée. Brisolée is a traditional country side meal in the Valais region of Switzerland. We have it during autumn to celebrate a few seasonal delicacies of our region. The main actor of that meal is fire roasted chestnut and it is accompanied by moût de raisin (the … Read more

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