“I’m FINinshed with fins”, the campaign launched by National Geographic and other WWF organism rides the wave right on its edge. Gordon Ramsay, followed by Joel Robuchon are them “finished with goose liver”,riding another wave of massively media exposed animal welfare, but what about other animals? Vegetables? Flour? Making delicious mille-feuille and eclairs brought me to … Read more
chef, dumpling, ethics, finished with fin, finning, Foie Gras, Gordon Ramsay, hotels, Joel Robuchon, menu, michelin, nat geo, national geographic, no shark's fin, peninsula, shark, shark's fin, soup, stop, stop sharks fin, sustainable, wave, worldwide
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 →
I wouldn’t know where to start with the unbelievable lifelong passion Chef Michel Roux has under his belt. The list is so long that you may want to read his wikipedia profile, and please be seated and ready to be blown away – Michel Roux is nothing short of a living legend. As a pastry … Read more →
The spiciness and sour cherry-like flavor of the Ghana 68% chocolate Nyangbo blends beautifully with our new malted caramel ice cream… With these mellow flavors, I thought Meyer Lemon would be a pretty nice fit – as a curd and freshly grated! And because I can ( LOL ) I dropped a nice spoon of … Read more →
68%, autumn, chef, dessert, Four Seasons Hotel, funky, Ghana chocolate, gregoire michaud, hong kong, kitchen, malt, malted caramel, menu, mint, new menu, Nyangbo, October, pastry, recipes, sweet, the lounge, valrhona, vegetable
Summer is in the air and with it, the first fresh stone fruits are making their way to our pastry! Simplicity must be part of everything I create. Not out of any laziness to accomplish the most complex blend of flavor or the most beautiful display of art ever created, but simply because I put … Read more →
Going along with the season, we’ve received awesome William pears from the French orchards of the Loire valley. Underneath their fragile skin hides a smooth and juicy flesh delivering that typical William pear fragrance. Yet, when tasting these fruits, remember to do it at room temperature. Cold fruits never render their true features since coldness … Read more →
OUT NOW: 2016 EDITION!
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The top 10 posts!
- Croissant Premiere!
- Summer afternoon tea launched
- How would you like your scones: Baked or Posh?
- Undeniable: Hong Kong loves Egg Tarts!
- Biscuit Japonais a la coconut
- Gingersnap cookies with fresh ginger
- Time for PASTRY REVOLUTION!
- Bonjour et Bienvenue Petite Amanda!
- Brand new website: Pastry & Baking Magazine
- Blueberry honeycomb a la sodium bicarbonate!