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Throughout my young age, I have been convinced that the beignet au fer my Grand-Ma was making were one of the deepest gastronomic heritage our region of Switzerland ever had and of course… I was wrong. What triggered my brain cells to awake at this busy time of the year is Chef Jorge Gonzalez from … Read more

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The secret of our viennoiserie: Just add enough love and butter and you’ve got it!   Images worth thousand words, aren’t they?

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