The persimmon secret

December 14th, 2015 | Posted by greg in Daily life... | Recipes - (0 Comments)

Without a doubt, I have always misunderstood persimmon. It probably comes from my stay in some nice hotel in South East Asia where unripe persimmon were placed in my room as an amenity many years ago. Not knowing what these were and dressed with the same immaculate color as the well known orange, I sliced … Read more

Second trip and second serving of chocolate cultivated and made in Vietnam! After travelling to Vietnam, I tested the different chocolates in several recipes, including this (very smooth) chocolate cheesecake that I glazed with an olive oil and chocolate glaze. The base of the cake (or tart) is made of sweet dough and black olive … 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

A tart fit for a King!

January 13th, 2013 | Posted by greg in Daily life... - (4 Comments)

Or a Queen if you’d ask me! I know King’s day has passed, but I wasn’t actually doing King’s tart a few days ago, I was experimenting with puff pastry and butter. To me, this is like when you love playing guitar, for example, not following the notes, just jamming and just for the sake … Read more

To be or not to be organic?

August 17th, 2010 | Posted by greg in Daily life... - (0 Comments)

My new article on WOM guide is live. This time, I thought interesting to address the meaning of organic in today’s commercial world. Too often taken as an easy selling point, the mark of trust that is the organic label if often misused and the end-consumer (us) can’t do anything about it. Read the full … Read more

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