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."
Latest in Canada Recipes
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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.
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Executive Chef Robert Saulnier of Restaurant Le Graffiti in Québec, Canada provides a delicious taste of the restaurant with his recipe for Shrimp and Scallops Fricassée perfumed with Star Anise.
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La recette de Exécutive Chef Robert Saulnier de Restaurant Le Graffiti dans Québec, Canada pour Fricassée de Crevettes et Pétoncles au parfum d’anis étoile.
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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.
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Canada Recipes
Chef Alexandre Gaudette Recipes – L’Avalanche Restaurant Bistro Lounge, Mont Tremblant, Canada
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.