In the previous column, I briefly describe s [...]
A bold wine with a nice tannic structure and [...]
Wine temperature explained It's hot, no c [...]
An extraordinary culinary experience wouldn’ [...]
Since its introduction in Montreal restauran [...]
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Guinea fowl stuffed chicken - Tip by Chef François Dubois
Chef Eric Garand Plaisir Gourmand Hatley
Cooking foie gras - Tip by Chef Alain Labrie
Quick questions to Chef Francis Wolf from Manoir Hovey
Cooking meat - Tip by Chef Roland Michon
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
Roland Michon, Chef Traiteur