Succulent Burgers in Québec City

Here are some of my favourite places for a burger in Québec City. Burgers made by people who take extra special care in selecting high-quality ingredients, who take pride in establishing personal relationships with local producers and/or push the limits of their distributors in order to create the most flavourful burgers possible.

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Chef Fisun Ercan’s Turkey in Montreal

 

In 2013, when I started working with Chef Marie-Chantal Lepage’s cookbook Mémoires Culinaires, I started paying much more attention to the work of other women chefs in Québec. I learned about Helena Loureiro (Portus360, Helena, Cantinho de Lisboa), Fisun Ercan (Su, Barbounya), Marie-Fleur Saint-Pierre (Tapeo, Meson) and Colombe Saint-Pierre (Chez Saint-Pierre). These are all Chefs who redefine contemporary cuisine by portraying either their own cultural heritage and influences.

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Saint-Henri Opens in Québec City

Quebec city loves coffee, especially in the Saint-Roch neighbourhood. There, you’ll find at least five independent coffee houses, each located within steps of the world’s most recognized gaming industry headquarters.

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A Colourful Breakfast in Saint-Jean-Baptiste

Located in the heart of boho Faubourg Saint-Jean-Baptiste, The Hobbit Bistro is where I find both the perfect soundtrack and the perfect setting for an early morning breakfast. Its brick walls, leather seats and wooden tables set the tone of this unpretentious, down to earth neighbourhood bistro.

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How to Cook Snow Crab

A crab is one of the ugliest creatures on earth, but its flesh is the most delicate, naturally sweet treasures of the sea. It is my favourite food in the world.

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Cook for a Day at Ateliers & Saveurs in Saint-Roch

I am now a bit more kitchen smart thanks to Ateliers & Saveurs’ Cook for a day workshop.

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The Canadian Cheese Awards 2016

For the first time since its creation, the Canadian Cheese Awards are being held in the province of Quebec. As more imported European cheeses are about to make their way in Canada, it’s important that we to start promoting our own cheeses, especially those made by our country’s finest artisan cheese makers.

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