When you are the chef at Auberge Le Saint-Gabriel in Montréal, Canada, which has the distinction that it was the oldest Inn in North America dating to 1754, there is a certain responsibility to uphold, which Executive Chef Jean-Marc Mathieu does beautifully, deftly combining traditional and modern French cuisine in a charming setting.
Edward F. Nesta
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La recette de Chef Jean-Marc Mathieu – Auberge Le Saint-Gabriel dans Montréal, Canada, pour Fève au lard du Saint-Gabriel. Bon Appetit!
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Canada Recipes
Chef Jean-Pierre Curtat Recipes – Nuances leveil des sens at the Casino du Montreal, Canada
Executive Chef Jean-Pierre Curtat of Nuances léveil des sens at the Casino de Montréal in Canada shares his vision of "awakening the senses" and a delectable recipe for Lobster Salad in an Asparagus Chartreuse, with Balsamic Vinegar, and Olive Oil.
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Canada Recipes
Chef Jean-Pierre Curtat Recettes – Nuances leveil des sens at the Casino du Montreal, Canada
La Recette Executive Chef Jean-Pierre Curtat de Nuances léveil des sens at the Casino de Montréal dans Canada pour Salade de homard dans une chartreuse d’asperge, vinaigre balsamique et huile d’olive vierge.
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The 94-room Auberge Saint-Antoine in Québec, Canada artfully blends more than 700 historical artifacts with contemporary luxury to create a sophisticated and comfortable ambience for its guests. Conveniently located steps away from history, the hotel provided us with a perfect base from which to explore the charming city of Québec.
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The definition of the word "panache" means elegance, or style, which perfectly describes the innovative "French Canadian cuisine with a twist" of Executive Chef François Blais of Panache Restaurant at Auberge Saint-Antoine in Québec, Canada.
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Having dinner at Restaurant Le Graffiti in Québec, Canada where Executive Chef Robert Saulnier focuses on an Italian menu, followed by a night at the nearby Opéra de Québec, made for a perfect evening of pairing gastronomy and culture.
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Although the attractive Vivaldi Spa is a relative newcomer on the prestigious Grande Allée Est in Québec, Canada that is lined with elegant old-world mansions, the Béliveau family has been in the Spa business for the past 20 years and has pampering down to a science. Add Sothys Paris line of products in the mix, and it is a most welcome addition.
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Canada Recipes
Chef Francois Blais Recipes – Panache Restaurant at Auberge Saint-Antoine, Quebec, Canada
Executive Chef François Blais of Panache Restaurant at Auberge Saint-Antoine in Québec, Canada shares his recipes for a lovely two-course menu for Mr. Leblond’s Golden Beet and Granny Smith Apple Salad, and Hachis Parmentier – Hare from Québec, which reflects the restaurant’s focus of "French Canadian cuisine with a twist."
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Canada Recipes
Chef Francois Blais Recettes – Panache Restaurant at Auberge Saint-Antoine, Quebec, Canada (French)
Les recettes de Exécutive Chef François Blais de Panache Restaurant à Auberge Saint-Antoine "une cuisine québécois traditionnelle "revisitée" dans Québec, Canada pour Salade de betteraves jaunes de M. Leblond et pommes Granny Smith, vinaigrette au jus de panais et huile de noisette, et Hachis Parmentier de lièvre sauvage du Québec glacéau fromage de chèvre.