At Gentologie, Fine Dining embodies the elegance of gastronomy and refined pleasures. Explore our curated selections of wines and spirits, the world of cocktails, sophisticated recipes, and exclusive fine dining experiences. A section designed for the modern gentlemen who appreciate taste, style, and the true art of living at the table.
Today, March 13th, it’s the Riesling birthday, discover this magnificent grape variety and our perfect match to go with it.
To make you wait until the 8th season of Game of Thrones, here is the White Walker by Johnnie Walker.
Discover the Jennings by Bastien Rémillieux of El Pequeño Bar, the smallest bar in Canada, located in the Old Montreal.
For the “Behind the Bar” series, discover the Beyond Bond by Chris Natale from the Henri Brasserie Française of the Birks Hotel in Montreal.
Interview with Nicolas Duvernois, Owner of Duvernois, the company behind PUR Vodka and Romeo’s Gin on his projects for 2019.
For the “Behind the Bar” series, discover Jemery Bourgeois’s Dishbé Dios cocktail at the Milky Way Cocktails Bar in Montreal.
Italian quality does not go wrong when it comes to pasta. Those of Cipriani are a check mark above. Bring Italian luxury to your table.
Interview with Gian Luca Passi of Preposulo, co-founder of FIOL, who wants to change the image of Italian Prosecco.
From February 21 to March 3, Montréal en Lumière 2019 Edition, this must-see gastronomy return in the Quebec metropolis.
Here’s the perfect Perfect French toast for Christmas morning recipe to surprise your sweet half on Christmas morning or any day of the year.
Here is a Christmas menu prepared by the French Chef Grégory Faye. A 5 course menu for a table of 6 people. Enjoy!
The Espresso Martini is a classic for the holiday season! It will wake you up to continue your evening and keep celebrating!
Here is the final touch to the Grégory Faye Menu with this delicious Yule Log with Chocolate and Nespresso coffee. A delight!
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.
