Paris by Grégory Faye. The executive chef of the Place d'Armes hotel in Montreal presents his essentials in Paris, the city of lights.
As spring finally arrives, we all want Snow Crab, here it is featured in our Quebec Snow Crab and Sea Urchin Salad. Try it now!
Prepare this duck breast with mushroom stuffed potatoes and gratin with Louis d'or with Le Grand Vin d'Osoyoos Larose by Chef Gregory Faye
This recipe for half-cooked foie gras in terrine, apple chutney and brioche toast will make everyone happy during the holidays.
King Crab starter with mayonnaise, fresh herbs, blood orange vinaigrette paired with Chablis Domaine Séguinot-Bordet by Chef Gregory Faye
Oysters, mignonnette, and watercress, Acadian caviar paired with Nicolas Feuillatte champagne, exclusive brut reserve