What makes the perfect bottle of wine? My conversation with winemaker Michal Mosny, media personality and broadcaster Terry David Mulligan and actor-director Jason Priestley visiting Quebec City.

Le chef Pierre-Olivier présente le plat signature qu'il cuisinera à la finale du San Pellegrino Young Chef Academy Awards à Milan.

Luc Provost, aka Mado Lamotte, takes on role of a lifetime in an adaptation of Michel Tremblay at Le Trident.

It's harvest time for blackcurrant producers in Quebec! I meet with Catherine Monna in the field, who uses new machinery adapted from wine production.

Jane Birkin on life and Friendship, a conversation with Allison Van Rassel.

Son of a Moroccan immigrant, Chef Samy Benabed uses his apron to assert his identity at l'Auberge Saint-Mathieu, in Saint-Mathieu-du-Parc.

Québécois chef Hugues Dufour was recognized this week by the New York Times as #50 on the list of New-York City's best 100 restaurants.

Andreas Papadeas chef and owner of Mezze restaurant, tells me about the long culinary traditions started by his father.

Jake Karls founded Mid-Day Squares, a food company that produces plant-based snack bars with a surprising list of ingredients

Quebec City predicts that every ash tree on the territory will disappear by 2030. Thousands of ash trees are being cut down because of the emerald ash borer epidemic. What happens to the wood?

The Mauricie's Signé Cameline won first prize in the Innovation & marketing category at the Salon international de la restauration, de l'hôtellerie et de l'alimentation in Lyon, France. 

Local and homegrown alternatives to expensive lettuce

Director Bruno Florin talks about his documentary series on Mordu.ca, Radio-Canada's food platform.

Charlevoix food writer Micheline Mongrain-Dontigny was inducted into the 2022 The Taste Canada Awards Hall of Fame this month.

Des artisans de la culture culinaire de la Ville de Québec mis en valeur sur les ondes de CTV Morning Live de Toronto.

Where to eat tori paitan ramen, Alsatian flammkuchen, and some incredibly crispy fish and chips in the province’s capital city. My curated list for EATER.

The products Vincent Noël makes have no preservatives. They are unfiltered and unpasteurized — the way he feels all vinegars should be made.

The daisy bud caper showcases Québec’s vast edible territory.