There is something about chocolate that keeps making me come back for more, but it isn’t the percentage of cocoa content. After decades of using chocolate in every other possible form, ranging from dropping chocolate in sub zero 70° proof alcohol to slow cook and caramelize white chocolate, I have seen it all. And when … Read more
No one can predict the future, neither can I. But according to what I see happening in our kitchens and in other places in town, and after having read a few reports on food trends in other countries, I thought I’d give my 10 cents worth on what I think major food trends will be … Read more
MAROU! A brand new and fresh look to quality chocolate is the least to say! With all the big brands monopolizing the market of upscale chocolate, Marou brings us a fresh and nice look to the food of Gods. Everything about Marou is from Vietnam and as surprising as it sounds, the team at Marou … Read more
I was yet again sneaking out of my pastry, lurking over the shoulders of our Mexican guest chefs and bar tender, in quest of that little je ne sais quoi that would inspire me to create… The power of ideas is often underestimated. Ideas are the birth place of innovation and this is what define … Read more
A while ago I had the chance to participate to the great WOM Guide Panel series as a member of the discussion panel. The topic was to debate whether Hong Kong was yet an international food destination in itself or not. My point of view was clear; Hong Kong needs to have more local specialties … Read more
They are popping up like mushroom after the rain: Italian restaurants are definitely gaining ground with the latest addition of Mario Batali’s Lupa to the already very good Italian scene of Hong Kong… You name it, from the 3-Michelin starred Otto-e-mezzo by Umberto Bombana to the more casual and nonetheless excellent Linguini Fini who made … Read more
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
Watching the occasional (good) movie at home and munching out of a rough paper bag on hand rolled truffles, freshly made with the best chocolate is definitely quality time that I enjoy very much! When I started baking 20 years ago, I remember folding the butter gently in the almost cooled ganache, to later roll … Read more
The New Year barely started and we see dozens of magazines and websites proclaiming to hold the key to what food trends will be for the 12 months to come. And whilst the word organic is slowly fading away with the too many over-worked marketing scams and other scandals around the world, we see the … Read more
Our upcoming menus are poised on featuring as much locally grown ingredients as possible and Roselle is going to be the new black! Back home, we have hibiscus and use it as an infusion, iced tea and eventually to flavor poaching liquid for fruits or sorbet. In Hong Kong, I had a very pleasant encounter … Read more
My Beijing friend Petri, author of some of the most stunning photographs I have come accross says: …everything may be beautiful in this world, you just have to change your point of view… Growing up in a complete (..and complete is the least to say!) food oriented family simply modeled my mind, my taste and … Read more
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
The latest article I wrote for the WOM guide column “What’s for dessert?” is about our beloved macaron. I am sharing my opinion on the popular sweet and expressing my concerns on the industrial road macarons are following, getting distributed by McDonald France or Starbucks in the US. I just wish macarons could remain what … Read more
