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Archive for the ‘Daily life…’ Category

Another strong memories I have to share with you is a very rare sight. The “birth” of a new vine plant. Our family owns a wineyard for the past 50 years or so (yes, that’s a lot of wine to drink! πŸ™‚ ) and we’re cultivating and vinifying two major kinds of grapes which are growing particularly well in the sandy stone soil left by the Rhone glacier centuries ago. Indeed, the valley where I come from is the birth place of the Rhone river. So the two kinds of grape are Gamay for the red (perhaps doesn’t ring a bell, but it’s the grape used to make Beaujolais) and Chasselas for the white, the latter being more of a local grape, but is also grown in the Loire region and often blent with sauvignon blanc to produce the “Pouilly-sur-Loire” wine. We also grow some plants of Johannisberg, Pinot Noir and a few hybridal experiment that we use to blend in some of our wine, just to test it out.

Most of the vine plants in our wineyard are old, they were already there before my Grand-Father bought the properties. Most of them are 40 to 50 years old. And once in a while some plants die naturally and so we replace them. You have to know that to start producing wine, a new plant need 3 to 5 years before the characteristics of the grape are starting to be good for wine making. We talk about sugar level and terroir. The deeper the roots go in the soil, the better your wine will be.

our wineyard

Our wine yard in the spring

My Father preparing the soil...

Pushing back the soil...

We gathered some stones around the new plants to keep the heat from the sun.

Clement inspecting the yard πŸ™‚

The planting process is rather simple, we dig a hole of about 30 to 40 cm in the ground (that was my job!), lay some compost in the bottom, place the young plant that we bought from the shop (i’ll explain why…) add some more compost, add a little argile water, fill the hole with the original soil and finally add a good liter of water. That’s it!

The reason we don’t grow our own vine plant from scratch is simple. It’s technical and here is the story: The base wood of the vine plant ( a stick of about 30 cm in lenght with roots) comes from the USA (yes, me too, I was really wondering what’s the catch…) and the actual sort of grape (in that case Gamay) is a little bud transplanted on that main root. This is where it begins and you have to be very knowledgable in doing this to do it yourself.

So, if we planted those in 2010 and for the next 50 years they’ll do the job, we probably won’t be there to see the next round, but the good thing is that we have all that time to enjoy the good wine it produces!! πŸ™‚

Cheers!

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Vacation at home, in Switzerland, are always about family, friends and food. And unless you’re really sick, there is no way to escape any of my family’s delicious cooking – the problem? Weight. You just keep on gaining weight!! πŸ™‚

Of course, I was also very happy to join the efforts and for example, I had prepared this great carrot cake. I glazed it with a nice lemon glaze (lemon juice with icing sugar) as it exits from the oven, so with the heat, the icing impregnate the cake and creates a perfect thin layer around the whole cake. Wow!! I just think that lemon icing is more pleasant to eat than the old style heavy cream cheese frosting.

The carrot cake

The carrot cake amongst my mother's beautiful spring tulips...

And since we were eating from morning until night, I had the privilege to eat (every morning) for breakfast my mom’s black cherry jam that she had made last summer with the cherries from our own cherry tree. We had the luck to be there when all the cherry tree were blossoming – it was spectacular as there was quite a lot of cherry trees in the area.

Cherry Jam

My Mom's black cherry jam with our garden's cherry blossom.

I will always miss home’s food, but for the sake of my weight, I am happy to be back in Hong Kong! πŸ™‚

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Easter is back!

Easter is approaching fast with its load of goodies… This year, with the trend, we are going “green” πŸ™‚ Easter is always a great moment to let our mind boggle on creating new chocolate display or sweet treats. Quality Madagascar vanilla beans, 71% criollo dark chocolate and homemade strawberry jam were used in the making of the below few items amongst our first creations for 2010!

Easter Cupcakes

Delicious Strawberry Cupcakes

The Egg

Stating the obvious is an art form.

Lollipops

Vanilla shortbread lollipops freshly done...

...and it made the cover page of TVB magazine!

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On March 14th, 2010 – we gathered 25 passionate foodies ranging from professionals to amateurs. The result of the day was simply awesome.

We had possibly some of the best chefs in their own field in Hong Kong to bake bread, pizzas, roasted meat and the great apple tart. The people participating at the outing were on a lucky strike for great food. All of this of course with the trimmings such as cheeses, farm vegetables and jam – a truly great day for any foodie. There was no high-tech equipment and techniques. It was all back to basics, as simple as simple gets, and the results were just sensational. All the kids were helping Mark to knead the dough. On that day we produced a rosemary batard, pizzas and whole wheat bread. After having baked several pizzas and roasted a few pieces of meat, our oven wasn’t hot enough anymore, so we re-heated it and finished to bake the succulent bread thereafter.

Moreover, Teresa and her friends at the organic E-farm, Fan Ling (next to the Lavender Garden) were amazingly friendly and helpful. They even started a culture of sourdough following my book, which I thought was an excellent initiative with such an oven, they’ll be able to produce really high quality breads!

Below are some photos of the day…

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Festive Season!

Sorry not to post much these days. With the Festive Season around the corner, we are frantically busy on a daily basis! πŸ™‚

Have a good time during this festive period!!

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On October 20th, 2009 – For the International Chef’s Day, Gregoire Michaud joined other chefs in a great day of charity to prepare and serve meals to 700 handicapped kids at the Hong Chi Association in Hong Kong. On that exceptional event of sharing, chefs are joining hands helping this association to bring a smile on the face of all the kids.Β More info at http://www.hongchi.org.hk and a complete coverage available at HK Chef’s association website.

Hong Chi Lunch

Serving Lunch

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