DSC_8503b

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

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

Myrtille, caramel and lemon baba!

June 22nd, 2013 | Posted by greg in Daily life... - (2 Comments)
DSC_0150

Sorry, the page you are looking at contains no rum! ;) I have this love and hate relationship with baba. When soaked to perfection, smooth, with a creamy crumb, full of intense flavor with just the right amount of fluffy cream, then I love it. On the other hand, I have issues with baba poorly … Read more

ESF Master Chef Grand Final

June 20th, 2013 | Posted by greg in Daily life... - (0 Comments)
ESF_MC_023

Nearly 400 students coming from different schools within the ESF network joined the Master Chef competition!  And only 8 made it to the final where my old colleagues, friends and myself were invited to be judges. It’s with with Vincent and Herve from Four Seasons and Jeremy from Mirror that we had the difficult task … Read more

Leave no bread behind.

June 15th, 2013 | Posted by greg in Daily life... - (4 Comments)
DSC_0134

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

IMG_7765

I have been thinking for a while on how to start this post. It’s always the same with intense moments… so I guess the best way is to say it simply: Yesterday was officially my last working day at the Four Seasons Hotel! Yes, I am embarking in a new fantastic adventure, chasing my lifelong … Read more

DSC_0392

Going to Vietnam, chasing the origin of chocolate, was all nice and beautiful, but then I had to find what to do with it! I received a kilo of single origin Vietnam chocolate, vintage 2010, with 72% cocoa content and after having tasted it, I found that the flavors were very gentle and subtle, yet … Read more

To all the Mom out there!

May 12th, 2013 | Posted by greg in Daily life... - (2 Comments)
DSC_0342

Happy Mother’s Day! This cupcake bouquet is set on all the tables for the guests of our Lounge to enjoy or take away once they are done with our delicious afternoon tea!

Sweet baby shower

May 6th, 2013 | Posted by greg in Daily life... - (0 Comments)
IMG_7854

Flowers blossoming and sweetness was all around at a super sweet baby shower – a few highlights to satisfy your eyes and make you hungry!

Summer Sundae 2013 Preview

April 23rd, 2013 | Posted by greg in Daily life... - (3 Comments)
four

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

We’ve planted our Easter garden!

March 14th, 2013 | Posted by greg in Daily life... - (9 Comments)
DSC_0259

A few weeks ago, we’ve planted a few seeds of a very special crop, a crop that makes people happy! If flowers could grow in deliciousness, this is what they would look like; we’ve grown carrot cake flowers! This Easter, we are taking a different look at the classic cupcakes. And different is the least … Read more

des3

Chef Jonay Armas from The Principal, Chef Matthew Bishop from 22 Ships, representing Chef Jason Atherton, Chef Herve Fucho and myself from Four Seasons came together to cook dinner for the Room to Read Charity.  As Room to Read states it so well on their website “World change starts with educating children”. When you read the facts … Read more

DSC_0170

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

All right reserved gregoiremichaud.com