Stuffed vine leaves are proof that good things come in tighly rolled, delicious little packages. I...
Vegetarian Stuffed Vine Leaves
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Starters
Zaatar Crusted Tenderloin Carpaccio with Wild Thyme & Pomegranate Salad
I've always loved carpaccio. One of my all-time restaurant favorites, It didn't take me long to...
Truffle Honey, Ricotta & Pear Bruschetta
Truffle Honey, Ricotta & Pear Bruschetta Serves 4-6 1 loaf of Truffle Baguette (substitute...
Truffle Bruschetta with Burrata and Cherry Tomatoes
Truffle Bruschetta with Burrata and Cherry Tomatoes - serves 4-6 Ingredients: 1 loaf of Truffle...
Two Ways With Truffle
I love truffle. No matter how you slice (or shave) it, it's by far one of the most indulgent...
Two Ways With Truffle
I love truffle. No matter how you slice (or shave) it, it’s by far one of the most indulgent ingredients to have ever graced my lips. Just one whiff of the truffle’s deep, musky aroma is enough to put me in a culinary-induced hypnotic trance. And boy, what a delicious trance it is…
Wagyu Striploin Salad with Drunken Onions, Pear & Parmesan
striploin salad
Salmon Gravlax with Red Cabbage Apple Salad and Citrussy Labneh
Earlier last summer, I took a little staycation in the town of Frelighsberg Quebec, where I had...
Wine Pairing: Grilled Pizza with Artichoke & Walnut Pesto, Goat’s Cheese & Honey
Once upon a time in the South of France, I sunk my teeth into a sweet and salty pizza that...
Homemade Ricotta By Chef Tom Aikens
I recently had the pleasure of sampling an incredible gastronomic feast at Tom Aikens' latest...
Veal Kidneys in Mustard Sauce (Rognons de Veau avec Sauce Moutarde)
This recipe for Veal Kidney's was given to me by Montreal's Restaurant l'Express. Served in a...
Beef Tartare
This beef tartare recipe was shared by chef Jean-François Vachon of Montreal’s Restaurant l’Express. Be sure to use the freshest meat possible for the finest result.
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