In the previous column, I briefly describe some of the terms used to describe wine. This is only a brief overview of th [...]
A bold wine with a nice tannic structure and a complex bouquet of cassis and blueberry, does that tells you something? [...]
Wine temperature explained It's hot, no clouds in the sky and we're in a park to relax and read a good book. He was [...]
An extraordinary culinary experience wouldn’t be complete without the presence of wine (beer or other drinks) to accomp [...]
Since its introduction in Montreal restaurants 30 years ago, the concept "bring your own wine" has grown in adepts. And [...]
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Chef François Dubois Le Bocage Inn and Restaurant in Compton
Cooking foie gras - Tip by Chef Alain Labrie
Cooking meat - Tip by Chef Roland Michon
Quick questions to Chef Francis Wolf from Manoir Hovey
Cooking Duck - Tip by Chef Eric Garand
Spätzle - Tip from Chef Roland Ménard
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Chef Alain Labrie of la Table du Chef in Sherbrooke
