We’ve planted our Easter garden!

March 14th, 2013 | Posted by greg in Daily life... - (9 Comments)

A few weeks ago, we’ve planted a few seeds of a very special crop, a crop that makes people happy! If flowers could grow in deliciousness, this is what they would look like; we’ve grown carrot cake flowers! This Easter, we are taking a different look at the classic cupcakes. And different is the least … Read more

If there is one recipe you must try this year, look no further. The chocolate sabayon tart, freshly baked and warm is out of this world. Bake this for people and you will be the next president! After so many years baking, the sabayon tart still one of my favorite especially served with a fruit … Read more

If you look at it from a different angle, happiness doesn’t require any material things… or maybe, it does… if you call chocolate cream material, then yes… a substantial material with an ephemeral life, like butterflies – no, no relation here, except that both are beautiful! :) A week ago, I was asked to post … Read more

Usually, I am not the greatest fan of macerated fruits/jam/brandy sort of recipes, but we gave some thoughts to that one; made with fresh poached pears has a nice fruity side to it that fits every festive occasion. Happy days! :) I shared the recipe in a video for Tatler’s Epicurean Express here, take a … Read more

Today the South China Morning Post published an article featuring this dessert. It’s not often that people ask me for healthy dessert as they are mainly associated with sugar, fat and every other health problem that exists on the planet. This time I tried to balance the G.I. index of the dessert to keep it … Read more

Delicious cake au beurre

October 4th, 2012 | Posted by greg in Daily life... | Recipes - (25 Comments)

In the world of French language the word “cake” doesn’t refer to your typical kind of layered cream cake, but rather to a pound cake. The quatre quarts cake, absolute epicenter of the French cake culture is what you learn to bake when you grow up along ironing and sewing (yes! I did sew some … Read more

There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more

Jammin’ with the Roses!

July 9th, 2012 | Posted by greg in Daily life... | Recipes - (11 Comments)

The following post has been published in 2010, when we had the visit of Chef Helal in our kitchens. After the hacking of my blog, all the photos from this post were lost along with many others… I re-did the jam today because I think it’s really worth sharing such an interesting recipe. Also, I … Read more

Throughout my young age, I have been convinced that the beignet au fer my Grand-Ma was making were one of the deepest gastronomic heritage our region of Switzerland ever had and of course… I was wrong. What triggered my brain cells to awake at this busy time of the year is Chef Jorge Gonzalez from … Read more

It all started with Sonia, as she was yet again, on her way to visit us here in Hong Kong… Sonia is addicted to Nutella, which I can totally relate to as I am in love with the delicious chocolate spread myself, but lately, I have been questioning if Nutella the best we can do … Read more

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

Last week, when I posted that photo, tons of people asked me for the recipe, but also many of you told me how popular cornflakes cookies were in some part of the world. Then I searched the web to see what other people had done and there are hundreds of different recipes, including many of … Read more

Biscuit Japonais a la coconut

March 2nd, 2012 | Posted by greg in Daily life... | Recipes - (35 Comments)

During my apprenticeship (many moons ago) one very popular petit gateau was called Japonais, which literally translates in English as “Japanese”. The other day, I was reading random tweets and found one speaking of that very same Japonais pastry. I was so surprised that someone actually still talks about it! I did a quick search … Read more

All right reserved gregoiremichaud.com