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?
Chef Eric Garand Plaisir Gourmand Hatley
Cooking foie gras - Tip by Chef Alain Labrie
Cooking meat - Tip by Chef Roland Michon
Chef Alain Labrie of la Table du Chef in Sherbrooke
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Roland Michon, Chef Traiteur
Quick questions to Chef Francis Wolf from Manoir Hovey
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Make his own vinegar - Tip by Chef Francis Wolf
