Véronique Bouchard, the family farmer who co-founded the Ferme aux petits oignons 15 years ago, is the author of the book Cuisiner sans recettes (Cooking without recipes) published – to…

An artisanal delicatessen- and sausagemaker – charcutier – for more than 20 years, Bertrand Bourget, from Percé, recently decided to put down roots here. Now established in the heart of…

Our producers adapt to selling locally As our society faces an economic slowdown, the concept of food sovereignty is gaining ground. The local producers we spoke with are reacting positively…

Whether you like it on your pancakes or in your recipes, maple syrup probably has a special place in your heart. The sugar from our forests results from the hard…

Community-supported agriculture makes a lot of sense as we face a time that tests our resiliency. Registering for weekly baskets of vegetables and fruits is an excellent way to help…

Sumptuous new destination in the Laurentians Following more than three years of major renovations and restorations, the four-star hotel StoneHaven Le Manoir is welcoming its first guests in Sainte-Agathe-des-Monts. The…

Organic wines, natural wines or biodynamic wines? It’s not just an array of certifications, but above all a need to eliminate agrochemical practices and find again the value of soils…

In October 2018, I visited the vineyards of the Loire Valley. It’s a region I particularly love for the quality and the typical nature of its wines. By happy chance,…

The dandelion, much more than a weed Each spring, lawns, roadsides and paths adorn themselves with innumerable little suns that many people try to destroy, judging that they are merely…

Terroir products are increasingly popular, particularly with the many distilleries and their growing range of products. So why not try to pair them with a sugar shack meal? Of course,…