Unshaped dough in the pot of hay

After a week-long Nordic food specials at our Lounge Restaurant from Chef Jakobsson (ex-Noma), we had a few things leftover, notably hay, hazelnuts and a superbly cold pressed rapeseed oil. A few days back, my friend Frederic came to say hello and brought back 2 bags of organic whole spelt flour from his baking stage … Read more

Blueberry parfait, tarragon oil, burnt hazelnut meringue, hay cream hazelnut

The fresh sorrel, hay and sheep yogurt are all in. Were ready to welcome Chef Robert Jakobsson, former sous-chef of a Noma. Chef Jakobsson is now the executive chef at Tivoli Gardens Brasserie, rated one Michelin star at the Nimb Hotel in Copenhagen. He is coming for a week in Hong Kong together with his … Read more

All right reserved gregoiremichaud.com