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 [...]
Quick questions to Chef Roland Ménard of Manoir Hovey
Roland Michon, Chef Traiteur
Make his own vinegar - Tip by Chef Francis Wolf
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Cooking foie gras - Tip by Chef Alain Labrie
Quick questions to Chef Francis Wolf from Manoir Hovey
Cooking Duck - Tip by Chef Eric Garand
Chef Eric Garand Plaisir Gourmand Hatley
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
