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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Make his own vinegar - Tip by Chef Francis Wolf
Roland Michon, Chef Traiteur
Quick questions to Chef Francis Wolf from Manoir Hovey
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Cooking meat - Tip by Chef Roland Michon
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Cooking Duck - Tip by Chef Eric Garand
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Quick questions to Chef Roland Ménard of Manoir Hovey
