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For the 10th edition of SoGood Magazine the challenge Joe and I ignited was on revisiting creme caramel! Talk about a delicious piece of soft curd! But how could we shape this timeless classic in any different way? If you bake a regular creme caramel in a mold and try to freeze it to obtain shapes, it will … Read more

Orchard's fruits, balsamic cider dressing, sorrel oil, malt crumble, cider ice cream, lemon zest

With Autumn pouring its orchard fruits on us, inspiration is knocking on the door every day! Joshua and Caleb from Twins Kitchen visited us for an informal chat and a little work around rye sourdough and the above dessert. I loved the way the Twins approached the filming and the way we chatted along the … Read more

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Egyptians probably never imagined what they discovered when they started using the ancestor of baking soda to clean their floor! Baking Soda Sodium bicarbonate is indeed widely used in today’s baking, be it in quick breads, cookies, muffins, cakes or confectioneries. Unlike other leavening methods such as the biological natural yeast or by the physical … Read more

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Day after day, I walk countless kilometers throughout the hotel… and every time I pass near the trolley where our afternoon tea mise-en-place is, my eyes get attracted by one tray in particular. These caramel cremeux, glazed in passion fruit, sitting straight on a pistachio biscuit, with a subtle layer of raspberry semis-pris and decorated … Read more

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