It’s a well-known fact that every city has its most famous restaurant. In Quebec, it's the Ashton and we have news on the owners' projects. Batifol, well established in [...]
Because we had to go to the Metropolis for a show at Club Soda with a couple of friends, we de [...]
For your dinners with friends or family, you want what is simplest and easiest to please yours [...]
From the same family as the ostrich, but also from the kiwi, for nearly 25 years, the emu has [...]
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
This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chicken fowl. In addition, it [...]
Cooking meat - Tip by Chef Roland Michon
Cooking foie gras - Tip by Chef Alain Labrie
Quick questions to Chef Roland Ménard of Manoir Hovey
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Make his own vinegar - Tip by Chef Francis Wolf
Chef Alain Labrie of la Table du Chef in Sherbrooke
Cooking Duck - Tip by Chef Eric Garand
Spätzle - Tip from Chef Roland Ménard
