Edward F. Nesta

Swiss Chef Olivier Rais of Rive Gauche Restaurant and Bar at the Baur au Lac in Zurich, Switzerland tempts the palate with his recipes for Tuna Tartar with Citrus Zest and Ginger, Red Wine Risotto with Radicchio, Simmental-Style Beef, Mediterranean Mélange of Vegetables, and Crème Brûlée.

Rezepts von Chef Olivier Rais von Rive Gauche Restarant und Bar an Baur au Lac in Zurich, Switzerland für Thunfischtatare mit Zitrusfrüchten und Ingwer, Barolorisotto mit Trevissano, Rindsfilet aus dem Simmental, Mediterrane Gemüsevariation, und Gebrannte Crème.

Les recettes de Chef Olivier Rais de Rive Gauche Restaurant and Bar at the Baur au Lac dans Zurich, Switzerland pour Tartare de thon et saumon marine aux trios poivres; Bisque de homard; Risotto safrané au Lomo et nois de Saint Jacques grillées; Côtes d’agneau grillées; Légumes grillées; et Crème brûlée à la vanille Tahiti. Bon Appetit!

Imagine sitting by an inviting fire on a cold winter night, enjoying authentic regional cuisine by the talented French Chef Daniel Tobien, and a spectacular view of the snow-covered mountain, and you have Windigo Restaurant at the Fairmont Tremblant in Mont-Tremblant, Canada.

L’Avalanche Restaurant – Bistro Lounge in Mont-Tremblant, Canada features French bistro cuisine, a creative martini menu, and the talents of Chef Alexandre Gaudette. Located in a historic house in the Pedestrian Village, the restaurant is both charming and welcoming.

If the Fairmont Tremblant, located in Mont-Tremblant, Canada, was any closer to the mountain, I could have reached out my window and touched it. For skiers, it is a paradise, as it is the only ski-in, ski-out resort, and for non-skiers, has enough amenities to make it perfect in any season.

If an apple a day helps keep the doctor away, then Amerispa at the Fairmont Tremblant in Mont-Tremblant, Canada is keeping guests healthy with their Signature Ice Cider Spa Treatments.

Chef Daniel Tobien of Windigo Restaurant at the Fairmont Tremblant in Mont-Tremblant, Canada creates authentic regional cuisine that complements the spectacular mountain in the hotel’s backyard. He shares an inspired taste of the region with recipes for Trout Filet from the Tremblant Reserve Cooked in a Verrine; and Reinvented Apple Pie with Vanilla and Pecan Glaze.

Chef Alexandre Gaudette is the young creative talent in the kitchen of the charming L’Avalanche Restaurant – Bistro Lounge in Mont-Tremblant, Canada, as evidenced in his recipe for Stuffed Chicken with Goat Cheese and Coriander, Raspberry and Mint Sauce, and Energetic Reduction with Raspberry Wine Vinegar.

French Chefs Florian Bellanger and Ludovic Augendre, owners of Mad Mac, whose Madeleines (the Mad part of the name) and Macarons (the Mac part) have captured connoisseurs’ hearts, have the perfect little something to give your Valentine as you whisper sweet nothings in their ear.