Gregoire MichaudDateline: Book author, pastry chef, blogger
This is where I am sharing my passion with others, just like in my several cookbooks or at the occasion of dessert classes or baking outings in the country side! Coming from the Rhône Valley in the south of Switzerland, where I grew up in a foodie family, gave me a natural attraction for quality food. To me, ingredients are everything. Indeed, creating, inventing and cooking is art and science, but quality ingredients are passionate craftman’s work, knowledge and passion. Today, I am cooking and baking at the Four Seasons Hotel in Hong Kong, where we have several restaurants including two of them with 3 Michelin Stars – Making us the only hotel in the world with so many stars!