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 [...]
Guinea fowl stuffed chicken - Tip by Chef François Dubois
Chef François Dubois Le Bocage Inn and Restaurant in Compton
Make his own vinegar - Tip by Chef Francis Wolf
Cooking foie gras - Tip by Chef Alain Labrie
Quick questions to Chef Francis Wolf from Manoir Hovey
Spätzle - Tip from Chef Roland Ménard
Chef Alain Labrie of la Table du Chef in Sherbrooke
Quick questions to Chef Roland Ménard of Manoir Hovey
Cooking meat - Tip by Chef Roland Michon
