ingredients: 1 pallet roast 1 bag of onion powder soup ...
PREPARATION TIME: 20 MINUTES NUMBER OF SERVES: 8 TO CANAPÉS INGREDIENTS For eggs: 4 hard-boiled eggs, pee [...]
PREPARATION TIME: 20 MINUTES COOKING TIME: 12 HOURS 30 MINUTES TOTAL: 12 HOURS 50 MINUTES INGREDIENTS [...]
TIME NEEDED PREPARATION: 15 min COOKING TIME: 12 minutes ice cream INGREDIENTS - milk - 6 egg yo [...]
TIME REQUIRED PREPARATION: 15 min COOKING: 5 min INGREDIENTS - 250 ml (1 cup) chocolate chips - 125 ml (½ [...]
TIME REQUIRED PREPARATION: 10 min COOKING TIME: 12 min INGREDIENTS - 1 salmon fillet 600 g. - 8 cherry t [...]
TIME REQUIRED PREPARATION: 10 min COOKING TIME: 10 min INGREDIENTS To sauté: - 30 ml. olive oil - [...]
TIME REQUIRED PREPARATION: 2 min COOKING TIME: 12 min INGREDIENTS -2 Live lobsters -250 Ml. buttery -2 C [...]
TIME REQUIRED PREPARATION: 20 min COOKING: 5 h INGREDIENTS -2 Pork back ribs cut at intervals of 3 bones -1 Qui [...]
TIME REQUIRED PREPARATION: 15 min COOKING: 5 min INGREDIENTS For the "wings": -A cauliflower cut into florets [...]
Cooking foie gras - Tip by Chef Alain Labrie
Chef Alain Labrie of la Table du Chef in Sherbrooke
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Chef Eric Garand Plaisir Gourmand Hatley
Quick questions to Chef Roland Ménard of Manoir Hovey
Spätzle - Tip from Chef Roland Ménard
Cooking Duck - Tip by Chef Eric Garand
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Roland Michon, Chef Traiteur
