“I’m FINinshed with fins”, the campaign launched by National Geographic and other WWF organism┬árides 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

2013 Hong Kong Michelin guide is out!

December 4th, 2012 | Posted by greg in Daily life... - (6 Comments)

And we retained our 3 stars in both, Caprice and Lung King Heen!!! This is such an achievement for the Chefs and for our teams and trust me, the pressure we keep at work to remain to the top is far bigger than trying to reach the stars. I always like to think that getting … Read more

Could this become a tradition? Could this become a festival where local food would be praised? I can picture the Hong Kong Harvest Festival happening every year during the fall! Nothing less than ALL the chefs from our kitchens walked the stunning gardens of Zen Organic Farm a few weeks ago. Our mission? To harvest … Read more

Sharp, clean and excellent!… and yet, some sort of a scientific explanation made clearer. We had to come up with some sort of “designer” brioche for our 3 Michelin stars French restaurant Caprice. The goal was to have a brioche with garlic and parsley that would be fit enough to be served with the amuse-bouche. … Read more

3 Michelin Stars Gourmet Culture Shock!

December 27th, 2010 | Posted by greg in Daily life... - (4 Comments)

I really have to share this with you – I love it! Our legendary chef Chan Yan Tak, from our famed Lung King Heen restaurant, bestowed of 3 Michelin Stars for 3 years in a row, asked me to come up with a dessert where (in big lines…) “East meets West”. Sticking to Chef Tak’s … Read more

On the initiative of a very passionate teacher, Benoit, we were invited to be host of “La Journee du Gout” (The day of taste) at South Island School, in Hong Kong, showcasing authentic taste to about 350 students. When I write ‘We’, that would be Hong Kong’s finest chefs getting together. In the short history … Read more

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