About
A multi-talented chef with a passion for French cuisine, Grégory Faye has been the organiser behind the Championnat du Monde de Pâté-Croûte, Americas section, since 2021.
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Latest Articles
2024
Rustic Pâté-Croûte recipe by Grégory Faye
Discover chef Grégory Faye's recipe for an amazing classic French dish: The Rustic Pâté-Croûte
2023
Green Papaya Salad recipe by Grégory Faye
The green papaya salad recipe from Muze Lounge & Terrasse by Grégory Faye will add sunshine to your day
2020
Paris by Grégory Faye: The Essentials
Paris by Grégory Faye. The executive chef of the Place d'Armes hotel in Montreal presents his essentials in Paris, the…
2018
Chocolate and Nespresso Yule Log by Grégory Faye
Here is the final touch to the Grégory Faye Menu with this delicious Yule Log with Chocolate and Nespresso coffee.…
2018
Quebec duck breast, potatoes stuffed with mushrooms and gratin at Louis d’or by chef Gregory Faye
Prepare this duck breast with mushroom stuffed potatoes and gratin with Louis d'or with Le Grand Vin d'Osoyoos Larose by…
2018
Half-cooked foie gras in terrine by Chef Grégory Faye
This recipe for half-cooked foie gras in terrine, apple chutney and brioche toast will make everyone happy during the holidays.
2018
King Crab, mayonnaise, fresh herbs, blood orange vinaigrette by chef Gregory Faye
King Crab starter with mayonnaise, fresh herbs, blood orange vinaigrette paired with Chablis Domaine Séguinot-Bordet by Chef Gregory Faye
2018
Oysters, mignonette, watercress and caviar by Chef Gregory Faye
Oysters, mignonnette, and watercress, Acadian caviar paired with Nicolas Feuillatte champagne, exclusive brut reserve
