Xavier Girard Lachaîne and Stéphanie Mercier Voyer
I Went Hunting for a Partridge in a Tree
The traditional Lac St-Jean tourtière is a succulent combination of potatoes and game (usually a mix of hare, partridge, and moose) baked into a rich, savory pie. And the best way to find your filling is by hunting it yourself.
How to Live to Eat Like Montreal's Joe Beef
Montreal restaurant, Joe Beef, needs little introduction. But as they reach their ten year anniversary, I had the chance to sit down with co-owner David McMillan to discuss his ethos on dining like a true Montrealer, which is a lot like living out...
Martin Picard Won't Allow Canadian Sugar Shacks to Become Dinosaurs
Consuming chef Martin Picard's decadent food is like eating the phrase YOLO. At Cabane à Sucre Au Pied de Cochon, the chef is keeping Canadian sugar shacks alive, well, and gluttonous. Unbutton your pants before reading any further.
