Why Choose Local in Winter?
In winter, choosing an organic basket means enjoying flavourful, traceable vegetables grown with respect for the environment.
Incredible Québec Salts
Enhance your dishes with sea salts from Québec. Discover three producers who celebrate Québec’s maritime terroir.
Alcyon’s Nigari of Tradition and Innovation
Nigari, a natural coagulant, is gaining popularity, especially in a time when health, environmental sustainability and natural ingredients are becoming more prominent concerns.
The Mission of Ancient Varieties by Chef Christian Têtedoie
Christian Têtedoie, Michelin-starred chef and Meilleur Ouvrier de France, is passionately committed to promoting ancient varieties from the Lyon region. Working alongside farmers and botanists, he revives forgotten seeds to offer cuisine that is both sustainable and flavourful.
Innovative sparkling tea blending Japanese tradition and Taiwanese culture
Sparkling tea. Yes, you read that right. Sparkling tea that resembles kombucha but with the disarming finesse of champagne bubbles. This is Lao sparkling tea, a unique offering in Canada where tradition meets innovation. Lao draws on ancestral knowledge to harmoniously blend Japanese and Taiwanese traditions, offering rare and refined teas in an effervescent version. The […]
Winter Vegetable U-Pick: A Bold First for Quebec
Ferme Almana, located in Saint-Alban in Portneuf, is innovating with a pilot project for winter vegetable u-pick in a greenhouse. A rare initiative in Quebec which carries significant risks, but also offers inspiring possibilities.
Sabayon is Canada’s Best New Restaurant
Marie-Josée Beaudoin and Patrice Demers’ restaurant, Sabayon, has been named the best new restaurant in Canada, according to EnRoute magazine.
The Orléans apple is hitting the shelves.
The Orléans apple from Île d’Orléans has made its way to shelves in the Quebec City region. Sweet, juicy and incredibly crisp, the Orléans apple has it all. This new variety, hailed as “perfect,” was developed on Île d’Orléans and is finally hitting the market after 24 years of hard work. From blossom to seed, […]
INTERVIEW : Lysanne O’Bomsawin on her book Cuisine autochtone
Interview with Lysanne O’Bomsawin, author, businesswoman, and Abenaki chef, founder of Le Traiteur Québénakis.
The Chef of the Year is calling for a revision of the SCCPQ’s criteria.
Alexandra Roy, chef and co-owner of the French-inspired restaurant Melba in the Saint-Sauveur neighborhood of Quebec City, has been awarded the prestigious title of Chef of the Year by the Société des Chefs, Cuisiniers et Pâtissiers du Québec, the province’s oldest association. A title she receives with pride, while highlighting the lack of adaptation within the province’s oldest culinary recognition association.