burgertakeover

Not only famous in Hong Kong for being amongst the finest burgers in town, but soon to open abroad too, it’s at the Butcher’s Club that I will present and cook my take on burger and since I come from the pastry world, I also created a rather stunning bacon profiterole to fit the ambiance!  … Read more

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As Foodie Guide called it, it’s “A Cookbook with Heart”  At the end of last year, the cookbook was published under the initiative of Feeding Hong Kong charity. Chefs from Hong Kong, including myself, all coming from different horizon are sharing their recipes in the book. The recipes are nutritious and delicious while keeping the … Read more

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HAPPY NEW YEAR!  Foodie Magazine has it spot on with their first edition of 2014! No detox, no diet, no low-carb, it’s full on indulgence with no less than 6 awesome recipes I am sharing!  Among other recipes, my signature candied ginger pan d’oro stuffed with vanilla cream, black truffle croissant and shaved parmesan, porcini … Read more

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Winning the last Eat Your Words event by teaming up with talented Ale Wilkinson in support of FoodLink and boasting an auction price of a baking class for 10 people at Bread Elements was the easy part… Indeed, making it happen in a 6 month young bakery, in full development wasn’t the easiest part at … Read more

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THE SPACE – That was the name of the place were The Green Queen Market took place last Saturday and space was pretty much were we ended from 11am to 4pm – in absolute space let me tell you! We should have lasted until 6pm, but we were sold out by 4pm. I am saying … Read more

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After having spent most of my life baking I still learn new things every day – that’s awesome! Today, I tried to bake roux buns, a bread where part of the dough is pre-gelatinized in a pot as per a classic roux making. I was really wondering if there would be any noticeable differences compared … Read more

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We’re still baking rhubarb tarts and starting to tackle Gariguette strawberries, but it’s never too late to get ready with our Summer Sundae; a few photos to keep your taste buds chilled this summer! If you look at the back of the affogato you will spot a basket of vanilla chouquette, made with the best … Read more

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This is easily one of the best baking day I’ve had in a very long time… Several months ago, my friend Ping from Zen Organic Farm showed me plans to build a brand new brick oven, I thought I was dreaming… Have a look here to see the photos of the building process. We are … Read more

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If there is one recipe you must try this year, look no further. The chocolate sabayon tart, freshly baked and warm is out of this world. Bake this for people and you will be the next president! After so many years baking, the sabayon tart still one of my favorite especially served with a fruit … Read more

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October 23, a public holiday in Hong Kong where most people gather with family and friends for a day filled with happiness! Reality has it different for the residents of Fu Hong Society and Hong Chi Association whom both take great care of people and especially children with mental and physical disabilities. They don’t necessarily have a … Read more

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MAROU! A brand new and fresh look to quality chocolate is the least to say! With all the big brands monopolizing the market of upscale chocolate, Marou brings us a fresh and nice look to the food of Gods. Everything about Marou is from Vietnam and as surprising as it sounds, the team at Marou … Read more

Great croissants recipes!

The past few months have been insanely busy with TV shows (…and hang on for more!), articles, new menus, but most of all, for my upcoming new book! I have received hundreds of messages (I swear!) about what book I should write from people around the world (the beauty of internet I say!); it went … Read more

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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

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