Unless you’re preparing a classic rum-raisin ice cream or an apple strudel, you will seldom find raisins in modern dessert menu. Raisins have become more of a nutritional snack rather than a gastronomical experience like it was once. Gourmet chefs rather try to get creative by using specialty raisins such as muscadet raisins or other … Read more

When words aren’t enough…

January 17th, 2011 | Posted by greg in Charity | Daily life... - (11 Comments)
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Today, I learned something I didn’t know about Hong Kong: This city is doing a damn good job at hiding from public views the lost souls and tears wandering cage homes and street shelters… How can this city host some of the most expensive flats in the world and yet, hide these away – and … Read more

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Hong Kong grabbed the top spot in 2010 being the top trash producing city in the world! Actually, when reading headlines like that, you would really not expect to come across stuff like Hong Kong’s very own organic fruits, and even more so, delicious figs. Ok, you might have witnessed small gardens with a few … Read more

Patisserie Tony Wong – Hong Kong

August 19th, 2010 | Posted by greg in Daily life... - (0 Comments)
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As my friend Arno said in one of his latest interview, us, hotel Pastry Chefs are often left in the unknown of whether we are on the right track or not. We surely get some feedback form our bosses and from some customers, but overall, our interaction with customers is far less than when we … Read more

On my way to l’Atelier du Gout this morning, I would have never guessed the quality of fruits I was about to find there. Beautiful ripe apricots, raspberries, but real raspberries like there is in my Mom’s garden, so fragile that the slightest touch will damage them. (not like some Dri…. brand I will not … Read more

For 2 half days, we had the luck to host yet another great baking class at the fine l’Atelier Du Gout facilities. With the help of Selena, Johnny and all the team – Mark and myself really had fun doing the class. We baked four kind of breads from scratch, including 2 sourdough breads. We … Read more

Hong Chi Association and Chef’s day

November 25th, 2009 | Posted by greg in Daily life... - (1 Comments)

On October 20th, 2009 – For the International Chef’s Day, Gregoire Michaud joined other chefs in a great day of charity to prepare and serve meals to 700 handicapped kids at the Hong Chi Association in Hong Kong. On that exceptional event of sharing, chefs are joining hands helping this association to bring a smile … Read more

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