Chief Roland Ménard is a passionate autodidact. Manoir Hovey in service for over 30 years , Roland Ménard is a proud sp [...]
The leader Dominic Tremblay made his classes in various establishments in the Eastern Townships . First and foremost , [...]
François Dubois has mastered the art of wearing more than one hat at a time ... First server in some business establish [...]
Eric began his career as Head after its formation in institutional cooking Centre fomation Marie- Rivier Drummondville [...]
Alain Labrie studied accounting before studying cuisine. Graduate ITHQ at Fort Prével in 1981, Alain Labrie worked at C [...]
Originally from Lyon , the chef Roland Michon has over 25 years of experience in the kitchen. His career began in 198 [...]
Cooking meat - Tip by Chef Roland Michon
Cooking Duck - Tip by Chef Eric Garand
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Make his own vinegar - Tip by Chef Francis Wolf
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
Roland Michon, Chef Traiteur
Cooking foie gras - Tip by Chef Alain Labrie
