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 [...]
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Chef Eric Garand Plaisir Gourmand Hatley
Spätzle - Tip from Chef Roland Ménard
Cooking meat - Tip by Chef Roland Michon
Make his own vinegar - Tip by Chef Francis Wolf
Roland Michon, Chef Traiteur
Quick questions to Chef Roland Ménard of Manoir Hovey
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Chef Alain Labrie of la Table du Chef in Sherbrooke
