The Harbourfront Feast

April 24th, 2015 | Posted by greg in Daily life... - (0 Comments)
DSC_0107res

May 2, 2015 will witness a rare occurrence in Hong Kong. Rare because you get to be fed by 13 talented chefs from 13 different kitchens in one go!  All the chefs met over few days to taste each other’s dishes and to make sure we were all not serving the same thing as well as discussing portion … Read more

Peach and rosemary Roux Buns

July 4th, 2013 | Posted by greg in Daily life... - (5 Comments)
DSC_0221

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

Picture 091

Sharp, clean and excellent!… and yet, some sort of a scientific explanation made clearer. We had to come up with some sort of “designer” brioche for our 3 Michelin stars French restaurant Caprice. The goal was to have a brioche with garlic and parsley that would be fit enough to be served with the amuse-bouche. … Read more

Breakfast with Pear Financier Brioche

December 20th, 2010 | Posted by greg in Daily life... - (6 Comments)
Picture 358

When I was doing my apprenticeship, this brioche tart was one of the best selling item in the shop. Of course, being the youngest in the team brought me the honor of peeling hundreds of fresh pears! :) But also, I had the chance to eat as many as I wanted. I love them! We … Read more

All right reserved gregoiremichaud.com