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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

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Christmas is the time where we also thank our friends from the media world for their support all year long. Similarly to last year, we held our party by the pool where we served miniature main courses, canapes and a foie gras station pairing with a tasting of our Sauternes. From the sweet side, this … Read more

10 kg Panettone to celebrate Christmas!

Merry Christmas everyone! For Christmas, we’ve hosted a massive charity event in our ballroom and it feels really good to work for a good cause, even if you’re away from your family. This year, we did setup a Panettone table where we carved out giants weighing 10 kilos each! Absolutely superb quality, served with sabayon … Read more

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I wouldn’t know what’s the smell in Santa Klaus’s house, but I think it’s not far from the smell we have in our pastry at the moment. The air is filled with spices scent, chefs have gingerbread dough sticking everywhere on their hands… The apple cider is boiling and the orange skin for the mulled … Read more

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This is how cinnamon leaves look in real life: And this is how they look in our pastry :) Here is the recipe. Straightforward and easy to bake at home, the main point of success would be the quality of the hazelnut and the cinnamon powder… This recipe was featured on Asia Tatler Dining as … Read more

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Ok… it’s probably a classic by now and yes, Christmas is ‘always’ the same… so how about making it more fun? Below are some of our Christmas cupcakes we will do starting next month – those are Red Velvet cakes – and no, Santa wasn’t hurt or mistreated in the making of those cupcakes :)

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