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.
Latest in Chefs Recipes
-
-
La recette de Chef Jean-Marc Mathieu – Auberge Le Saint-Gabriel dans Montréal, Canada, pour Fève au lard du Saint-Gabriel. Bon Appetit!
-
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.
-
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.
-
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."
-
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.
-
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.
-
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.
-
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.
-
Switzerland Recipes
Chef Olivier Rais Rezepts – Rive Gauche Restaurant and Bar, Zurich, Switzerland (German)
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.