The long holiday offered to us at Easter, wh [...]
There is no shortage of opportunities to go [...]
There are at least nine official holidays in [...]
Here in Quebec, we love pizza! Whether you a [...]
Not a single day goes by without hearing abo [...]
With the fall, the months in "-bre" are back [...]
With the St. Lawrence River as a backdrop, t [...]
Charlevoix is ??renowned for its gourmet sid [...]
Where do you find both a delicious bakery, a [...]
The food and sports match is natural. What w [...]
Sunday, we like to brunch? What is more sati [...]
Sometimes, we fall so much in love with the [...]
If you are the type to devour culinary shows [...]
Traveling is also done through food. When yo [...]
The gourmet columnist and critic Marie-Claud [...]
Only few days left in 2013 and it is already [...]
Do you think restaurants know you well enoug [...]
It is increasingly difficult to know what is [...]
The various TV networks have all aired th [...]
The routine is not for everyone. This is tru [...]
Eating with family at restaurants can someti [...]
Want to spice up your life? Fancy a gourmet [...]
We all know the Internet today occupies a pr [...]
Low cost weddings are already popular in Las [...]
Last Saturday night in Quebec City, a great [...]
How to eat asparagus, skewers, caviar, snail [...]
The website bestrestroom.com wanted the view [...]
According to a U.S. study that could very we [...]
A brand new restaurant comes in Vancouver wi [...]
Cité Historia, which operates since about 20 [...]
For the fourth time, downtown Chicoutimi off [...]
Established for 22 years in California, Luc [...]
Content unavailable in English
Quick questions to Chef Roland Ménard of Manoir Hovey
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Quick questions to Chef Francis Wolf from Manoir Hovey
Roland Michon, Chef Traiteur
Spätzle - Tip from Chef Roland Ménard
Cooking meat - Tip by Chef Roland Michon
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Chef Eric Garand Plaisir Gourmand Hatley
Cooking Duck - Tip by Chef Eric Garand