Chef Francis Wolf from restaurant Le Hatley of the Manoir Hovey explains us how to make our own vinegar naturally.
Chef Roland Ménard from Restaurant Le Hatley Manoir Hovey shows us how to make spaetzle and a way to present them.
Chef Dominic Tremblay DT Bistro shows us how to prepare and serve a Stanstead rabbit rillettes.
This week, Francois Dubois Head of Hotel and Restaurant Le Bocage shows us how to stuff a chicken fowl. In addition, it [...]
Chef Eric Garand of Plaisir Gourmand Hatley shows us how to cook duck.
Chef Alain Labrie explains how to perform the proper cooking foie gras.
When it comes time to cook the meat, what better advice from a real Chef?
Quick questions to Chef Roland Ménard of Manoir Hovey
Roland Michon, Chef Traiteur
Cooking meat - Tip by Chef Roland Michon
Spätzle - Tip from Chef Roland Ménard
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Cooking foie gras - Tip by Chef Alain Labrie
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Quick questions to Chef Francis Wolf from Manoir Hovey
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
