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 Francis Wolf from Manoir Hovey
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Chefs Roland Ménard and Francis Wolf Restaurant at The Hatley Manoir Hovey
Spätzle - Tip from Chef Roland Ménard
Cooking foie gras - Tip by Chef Alain Labrie
Chef Alain Labrie of la Table du Chef in Sherbrooke
Quick questions to Chef Roland Ménard of Manoir Hovey
Make his own vinegar - Tip by Chef Francis Wolf
Cooking Duck - Tip by Chef Eric Garand
