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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The latest issue of the great Pastry and Baking magazine is out and with it, a massive coverage on our pastry work – I am truly lucky to have such a dream team working with me! :) Thank you Pastry & Baking magazine!

We’re working hard!

October 13th, 2011 | Posted by Gregoire Michaud in Daily life... - (5 Comments)
Lucky! I am having a great pair of hands to help me recover the blog soon!

If you’re wondering where are all the photos and missing trimmings from my blog, read on… A few days ago, my blog was brought down by some malicious people for no reason. Luckily, I had backup of my posts, but unfortunately, the photos were lost in the ‘cleaning’ process. And now, I am working hard … Read more

Done!

With fresh roselle available on the local market shelves, I was poised to create. Yet, as I dug into countless websites, books and other magazines, I couldn’t find much recipes beside ice tea. Fresh roselle and raspberries The last time we had roselle was in its dried form and it had a nice and balanced … Read more

The original in my book Never Skip Dessert

Sorry, the page you were looking for does not exist. There was no ‘sorry’, no excuse. The people who blandly used my photo on their blog just removed the post following people’s comments. So it seems that you can copy anything, use it and if you get caught, you delete it and get away with … Read more

Our MC for the day translated everything from Chinese to English

When I was 5 years old, my mom always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down “Happy.” They told me I didn’t understand the assignment and I told them they didn’t understand life. … Read more

We picked herbs in the urban rooftop garden

Nearly 4 months ago, Selena, from the now famed l’Atelier du Gout, asked me to hold yet another class and I’ve got really excited with all the things I wanted to share… I couldn’t just come up with a cake making class where I would demonstrate how to whip up a mousse, set it in … Read more

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We all need people we look up to. We all need heroes in our lives. I have several heroes myself and some of the most uncommon are the uncles placing Hong Kong on the world scene of tea with their pantyhose milk tea, otherwise known as lai cha. Real national secret for the precursors of … Read more

Chef Vikram

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

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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

18+ only pastries!

September 11th, 2011 | Posted by Gregoire Michaud in Daily life... - (12 Comments)
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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

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