AF003: The perfect sphere

July 13th, 2012 | Posted by greg in Daily life... - (6 Comments)

I tend to love natural shape of things, especially when it comes to food; I have a tendency to like simplicity over those eccentrically elaborated desserts for instance. But in the pastry world, there is another side of our job which is very precise and well measured. We all know that what impacts people first … Read more

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

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

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