Pretending I am going to teach anyone how to make the best French toast (or pain perdu) on Earth would be way beyond my confidence point as I think there are so many people making it very well out there… at most, I might be able to inspire a different take on the classic dish… … Read more
A few month ago, a bunch of talented chefs came together to cook a dinner for more than 300 people to raise funds for the Room-to-Read charity. The event ended in an unprecedented success and I was really proud to be part of it. One of the auction price to raise funds was a pastry … Read more
A week ago, it was my son Clement who was on TVB, eating cupcakes glutinously. On Saturday night, 23rd of March, it’s my turn, but nothing for me to indulge with as I was busy making Easter cupcakes on the show! The tricky part wasn’t really to make the cupcake, but to come up with … Read more
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
If you look at it from a different angle, happiness doesn’t require any material things… or maybe, it does… if you call chocolate cream material, then yes… a substantial material with an ephemeral life, like butterflies – no, no relation here, except that both are beautiful! :) A week ago, I was asked to post … Read more
On January 27th, we will be launching my latest book LAYERS at Towngas Cooking Center! During the 1.5 hours demonstration organized by my publisher Wan Li Book, I will show and explain 2 recipes from the book; the mango pecan mille-feuille and Vianna’s Egg Benedict! There is space for 70 people (they can accommodate so … Read more
Or a Queen if you’d ask me! I know King’s day has passed, but I wasn’t actually doing King’s tart a few days ago, I was experimenting with puff pastry and butter. To me, this is like when you love playing guitar, for example, not following the notes, just jamming and just for the sake … Read more
No one can predict the future, neither can I. But according to what I see happening in our kitchens and in other places in town, and after having read a few reports on food trends in other countries, I thought I’d give my 10 cents worth on what I think major food trends will be … Read more
Like with most things in life, there are moments where you feel the passion within and the genuine interest in matters. At times, when writers come to visit us to learn about a certain topic, I feel like it almost turns to boredom for them, no matter how exciting we try to make it, maybe … Read more
There are traditions that tend to become boring, but others, like the Christmas tree or the Gingerbread House that tend to make our inner child come out with jellyfish eyes every year! It took our team about 2 weeks to build the actual house but many more days to think it through.
Bread brings together the four elements of nature… The Earth where our wheat grows and our salt nurtures, the Water who hydrates every dough and every plants; the Air where our natural yeast evolves, lifting our loaves; and the Fire from the sun who ripens our cultures and provides heat to our earth ovens. Baking … Read more
In the world of French language the word “cake” doesn’t refer to your typical kind of layered cream cake, but rather to a pound cake. The quatre quarts cake, absolute epicenter of the French cake culture is what you learn to bake when you grow up along ironing and sewing (yes! I did sew some … Read more
At first, I was like you. I freaked out seeing the massive cast iron tool thinking how painful and gruesome it would have been to be punished with it… That was until my brother Sebastien opened wide the gigantic press to reveal a beautiful and very impressive iron carving dating no younger than 1759. Wow! … Read more
