Guinea fowl and cabbage

For the past two years I’ve been able to obtain delicious guinea fowl from the Fermette des cent acres located...

A night of stars and a canoe

A canoe-based adventure, wilderness camping and August’s Perseid shower are my definition of an “all-inclusive”. The canoe is among the...

Barbecue season can seem short in Québec compared to other places I’ve lived—in Australia, for instance, where I discovered year-round...

I like the world of craft beers from microbreweries. The little ritual of the cold pint after cycling is always...

People often ask me to identify my cooking specialty. The answer is easy: my cooking reflects the seasons. Inspiration comes...

April is peering around the corner… showing its nose with warmer sunshine and pleasant spring light that caresses our winter-reddened...

The tree most identified with Quebec cuisine. This tree’s boiled sap, used particularly during “sugar season”, is highly popular: sweet,...

The rutabaga is a turnip cabbage developed in Scandinavia in the Middle Ages. Its reputation in Europe is often associated...

I first heard of chaga around 2014, from the business Chapeau des bois which delivered it to the restaurant where...

The balsam fir tree is the iconic centre of our Seasonal decorations. Illuminated, and decked with garlands and trimmings of...

Is it possible that you don’t know about the chocolate factory “Palette de Bine” located in Mont-Tremblant’s Village sector? I...