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