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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Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Chef Eric Garand Plaisir Gourmand Hatley
Quick questions to Chef Roland Ménard of Manoir Hovey
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Quick questions to Chef Francis Wolf from Manoir Hovey
Cooking Duck - Tip by Chef Eric Garand
Cooking foie gras - Tip by Chef Alain Labrie
Cooking meat - Tip by Chef Roland Michon
