Chief Roland Ménard is a passionate autodidact. Manoir Hovey in service for over 30 years , Ro [...]
The leader Dominic Tremblay made his classes in various establishments in the Eastern Township [...]
François Dubois has mastered the art of wearing more than one hat at a time ... First server i [...]
Eric began his career as Head after its formation in institutional cooking Centre fomation Mar [...]
Alain Labrie studied accounting before studying cuisine. Graduate ITHQ at Fort Prével in 1981, [...]
Originally from Lyon , the chef Roland Michon has over 25 years of experience in the kitchen [...]
Restoenligne.com presents Café La Bezotte at 601 rue Ste-Anne in Yamachiche
Restoenligne.com vous présente le Éco Café au bout du monde du 3501 Chem. des Trembles à Saint [...]
Restoenligne.com presents the restaurant La Baraque à Frites at 334 Rue Marie-de-l'Incarnation [...]
Restoenligne.com presents the restaurant Nihon Sushi Bar at 1971 Rue de Bergerville in Quebec
Restoenligne.com presents the Le District Gourmet restaurant at 990 route de l'Église in Quebec
Restoenligne.com presents the restaurant Le Fin Gourmet at 774 rue Raoul-Jobin in Quebec
Chef Francis Wolf from restaurant Le Hatley of the Manoir Hovey explains us how to make our ow [...]
Chef Roland Ménard from Restaurant Le Hatley Manoir Hovey shows us how to make spaetzle and a [...]
Chef Dominic Tremblay DT Bistro shows us how to prepare and serve a Stanstead rabbit rillettes.
This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chic [...]
Chef Eric Garand of Plaisir Gourmand Hatley shows us how to cook duck.
Chef Alain Labrie explains how to perform the proper cooking foie gras.
When it comes time to cook the meat, what better advice from a real Chef?
Chef Francis Wolf of Restaurant Hatley at Manoir Hovey answers our quick questions. Get to kno [...]
The renowned Chef Roland Ménard of the Restaurant Hatley Manoir Hovey answered questions burst [...]
Now you know the Chef Dominic Tremblay DT Bistro from all angles!
ingredients: 1 pallet roast 1 bag of onion powder soup ...
PREPARATION TIME: 20 MINUTES NUMBER OF SERVES: 8 TO CANAPÉS INGREDIENTS For eggs: [...]
PREPARATION TIME: 20 MINUTES COOKING TIME: 12 HOURS 30 MINUTES TOTAL: 12 HOURS 50 MINUTE [...]
TIME NEEDED PREPARATION: 15 min COOKING TIME: 12 minutes ice cream INGREDIENT [...]
TIME REQUIRED PREPARATION: 15 min COOKING: 5 min INGREDIENTS - 250 ml (1 cup) chocol [...]
TIME REQUIRED PREPARATION: 10 min COOKING TIME: 12 min INGREDIENTS - 1 salmon fill [...]
TIME REQUIRED PREPARATION: 10 min COOKING TIME: 10 min INGREDIENTS To sauté: [...]
TIME REQUIRED PREPARATION: 2 min COOKING TIME: 12 min INGREDIENTS -2 Live lobsters [...]
TIME REQUIRED PREPARATION: 20 min COOKING: 5 h INGREDIENTS -2 Pork back ribs cut at int [...]
TIME REQUIRED PREPARATION: 15 min COOKING: 5 min INGREDIENTS For the "wings": -A caul [...]
I went with my husband to scores. We both took the ribs that came with the salad bar. The wait [...]
Very good food always good
Pizza is very nice and delicious. Thanks guy
Quick questions to Chef Francis Wolf from Manoir Hovey
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Make his own vinegar - Tip by Chef Francis Wolf
Chef Eric Garand Plaisir Gourmand Hatley
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Cooking Duck - Tip by Chef Eric Garand
Cooking foie gras - Tip by Chef Alain Labrie
Quick questions to Chef Roland Ménard of Manoir Hovey