Feuilletage, Frangipane and Kings

January 6th, 2015 | Posted by greg in Recipes - (6 Comments)

What started as a simple and rather dry bread covered in beans many centuries ago has evolved into a remarkable version of the King’s Tart, or how we call it in French, La Galette des Rois. The tradition back home is declined in two versions. The brioche type of bread in which is also hidden … Read more

A very interesting fact here is that while drafting this column, the dictionary for spell check couldn’t find the word permaculture.┬áBack home, my brother is converting his vineyard into a permaculture one, which takes years to accomplish in order to bring back the life to the soil beneath the plants, drenched by too many years … Read more

Oh la la! Gateau au chocolat!

January 8th, 2011 | Posted by greg in Recipes - (10 Comments)

When it comes to food I would choose authenticity over complexity any day. If there is only one chocolate gateau you will do this year, then you’ve got to try that recipe. Served just warm with vanilla ice cream and honeycomb caramel crumbs: ecstatic!   Ingredients 125 gm Roasted almond powder (…or hazelnuts, walnuts…) 280 … Read more

So, where did this dessert come from?

November 26th, 2010 | Posted by greg in Daily life... - (2 Comments)

There are times where inspiration comes from somewhere else… For a Chef that is all about ingredients and good, simple food it can be quite challenging to think primarily about the design and outlook rather than the actual food. But yet, I’ve found that challenge very interesting… This particular dessert was made for a printed … Read more

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