Clik here to view.
La Bastide de Moustiers, Provence
Chef Alain Ducasse’s empire is impressive: 21 restaurants the world over, 24 cookbooks at last count, a cooking school, and a posh chocolaterie in the heart of Paris. Few are aware, however, that this...
View ArticleClik here to view.
Groupe Ferreira
Touring the various restaurants in Montreal’s Groupe Ferreira alongside Sandra Ferreira is quite the experience. It’s a Thursday at lunch, a time when many of the city’s top restaurants are closed, but...
View ArticleClik here to view.
Chef J.C. Poirier
It’s 1:00 p.m. on a Friday, and the kitchen brigade of St. Lawrence restaurant is a study in quiet efficiency. Chef J.C. (Jean-Christophe) Poirier cleans endive leaves for a salad with apples, pecans,...
View ArticleClik here to view.
Cosimo Mammoliti
Cosimo Mammoliti isn’t the kind of guy who is eager to talk about himself. We’ve planned to meet one afternoon at his newest venture, an eight-week-old tavola calda (café) called Sud Forno in a smartly...
View ArticleClik here to view.
Chef Jean-Georges Vongerichten
London’s Mayfair neighbourhood is synonymous with good taste. Bordered by Oxford and Regent streets, it teems with Georgian town homes and bespoke tailors, smart shops tucked inside glass arcades and...
View ArticleClik here to view.
Chef Hidekazu Tojo
Think back to the first time you tried sushi. If it was in North America, chances are a California roll was among your initial bites of this delicacy—it’s the gateway sushi for many. California rolls...
View ArticleClik here to view.
Chef Jonathan Gushue
A chef’s career can have many twists and turns, yet you’d be hard pressed to find one that has as many as Jonathan Gushue’s. Best known as a former chef of the tony Langdon Hall Country House Hotel in...
View ArticleClik here to view.
The Coral Room at the Bloomsbury
The Coral Room, located in the Bloomsbury, one of the Doyle Collection properties, is far from just another hotel bar. The London hot spot, doused in floor-to-ceiling coral with an art deco ambiance,...
View ArticleClik here to view.
How Canada’s Restaurants Have Struggled to Adapt to COVID Restrictions
The past year in quarantine has greatly affected small businesses, with the hospitality industry feeling the COVID crush more than most. Restaurants the world over have been adapting to a new reality,...
View ArticleClik here to view.
Gus Stieffenhofer-Brandson of Published on Main
When executive chef Gus Stieffenhofer-Brandson begins conceptualizing a new menu item at Vancouver’s Published on Main, he turns to his flavour library for the building blocks. Stored in the...
View ArticleClik here to view.
Gus Stieffenhofer-Brandson of Published on Main
When executive chef Gus Stieffenhofer-Brandson begins conceptualizing a new menu item at Vancouver’s Published on Main, he turns to his flavour library for the building blocks. Stored in the...
View ArticleClik here to view.
Chef J.C. Poirier
It’s 1:00 p.m. on a Friday, and the kitchen brigade of St. Lawrence restaurant is a study in quiet efficiency. Chef J.C. (Jean-Christophe) Poirier cleans endive leaves for a salad with apples, pecans,...
View ArticleClik here to view.
Chef J.C. Poirier
It’s 1:00 p.m. on a Friday, and the kitchen brigade of St. Lawrence restaurant is a study in quiet efficiency. Chef J.C. (Jean-Christophe) Poirier cleans endive leaves for a salad with apples, pecans,...
View Article
