« Feed For Real » Chef Hugue Dufour’s Quest
The first Quebec-born chef to earn a Michelin star in New York, Hugue Dufour is now stepping away from the spotlight to return to what truly matters. Now based in Baie-Saint-Paul, in the Charlevoix region, he’s embarking on a new culinary adventure rooted in simplicity, closeness, and authenticity. It’s a thoughtful and deliberate shift, where feeding people means much more than just what’s on the plate.
From Listuguj to Tanière³: A Rare, Ethical and Sustainable Partnership
What happens when a Michelin-starred chef builds a direct relationship with an Indigenous community in Gaspé? At Tanière³, chef François-Emmanuel Nicol sources live scallops each week from the Mi’kmaw community of Listuguj — a rare, respectful partnership that’s redefining what it means to serve local, sustainable seafood in Quebec.
The Nostalgia-Driven Revival of Jutel
From persuading the head office to perfecting the recipe for today’s tastes, Jutel’s return to the market testifies to the power of nostalgia.
Fabien Cloutier Ventures into Appalachian Truffles
On his land located in the Granite RCM in Chaudière-Appalaches, actor Fabien Cloutier is preparing to plant several hundred pine trees inoculated with Appalachian truffle mycorrhizae.
The Neptune Speakeasy is a Historic Gem in the Heart of Old Quebec.
Neptune, a modern speakeasy nestled in Old Quebec, where historic crystal glasses and 19th-century tales blend seamlessly with contemporary elegance.
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.
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.
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.
