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Canada is the world’s sixth largest producer of honey with a magnificent array of colours and flavours, from crystalline, almost white fireweed to dark, pungent buckwheat.
If you’re in the Ottawa Valley or the Outaouais and you mention the concept of regional cooking in Quebec, Les Fougères will be named. Chef Charles Part and Jennifer Warren Part are completely and utterly dedicated to serving forth the
Les Jardins de Métis is a magical place and a testament to a dream that has spanned generations of the Reford family. In the summer of 1926, Elsie Reford began transforming her fishing camp on the Metis River into a garden.
Would that all restaurants were as proactive as DNA! Chef Derek Dammann grew up on Vancouver Island and spent several years as Jamie Oliver’s Chef de Cuisine in London. He founded the restaurant with Alex Cruz, formerly of Montreal’s Decca
Chez Eric is one of those delightful places that one simply wants to claim for one’s own. It is a real treasure. On the banks of a spring-fed stream, Chef Che Chartrand and his wife/partner Lisa have created not only
When we first met in 1999, Chef Alain Labrie was creating some of the finest dining experiences Quebec has ever seen at the iconic inn, Auberge Hatley. When that inn was not rebuilt after a fire in 2005, he and
Danny St. Pierre is one of the new generation of Quebec chefs who are poised to take all of Canada by storm. They are celebrating their French roots with passion and style and extraordinarily good taste. Auguste is part of
Le Château Frontenac has been one of the jewels of Canadian hospitality since it was built in 1893. It was designed to be, in founder Sir William Van Horne’s own words, “the most talked-about hotel on the continent. Now part
Chef Geneviève Filion was one of the marvellous team of Auberge Hatley who was determined to stay in the area after the inn’s fire. Chef Alain LaBrie of La Table du Chef was the other. Her cooking is contemporary and
Chef Normand Laprise and business partner, Christine Lamarche have been regaling dinners and promoting their suppliers for as long as they’ve been in business. Normand hails from the southeast shore of the St. Lawrence River in the very French, very
When I first met Chef Daniel Vézina he had just opened his restaurant and named it after his two his two children, Laurie and Raphaël. Even then, in the 1980s, he was starting to set up micro supply networks so
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