RABBIT ON THE MENU IS HOPPING GOOD!
This white meat with multiple qualities (tender, tasty, healthy, delicate...) deserves our attention so that it is significantly integrated into our menu.
Leader in food residue management and the SOLUTION to the law of 2022 prohibiting the burial & incineration of food. Find out what reveals the interview with Groupe Restos Plaisirs, a satisfied restaurant.
File - Quebec Lamb
LAMB IS DELICIOUS, ESPECIALLY WHEN IT IS FROM HERE!
To know everything about Quebec lamb: cuts, categories,
ideal pairings, original tartar and much more.
HASKAP BERRY OF QUEBEC
Delicious taste, and really good for you! A growing culture in Quebec which is promised to a bright future. It has all the qualities needed (imperceptible seeds in the mouth, unique and complex taste, exceptional nutritional value, etc.) to appeal to chefs, consumers and food processors.
Mile Public House Laval
May 23, 2018 - By Magazine Chef & Co.
For five years, Mile Public House has thrived in Brossard’s Dix30 with their elevated craft cocktails, delicious pub food, relaxed chalet wood decor, locally renowned mixologists, and, a lively atmosphere that has kept their clientele coming back for more. With countless requests to expand outside of Brossard, Mile Public House is proud to announce that they have expanded north of the city, with two brand-new locations in Blainville & Laval! Read More...
May 17, 2018 - By Magazine Chef & Co.
Mustard connoisseurs, chefs, and wine enthusiasts alike will scramble to get their hands on La Maison Maille’s NEW, limited edition Vineyard Selection mustards that combine the quality and refinement of classic Maille mustards with “le bon gout” of carefully selected French wines. The first of their kind on the market, the two Maille Dijon mustard creations will blend Maille’s fine Original mustard with Sauvignon and the brand’s bestselling Wholegrain Mustard with Pinot Noir to add a taste of luxury to every dish they meet. Read More...
Useful Tool for FRANCHISORS and PROSPECTIVE FRANCHISEES
March 21, 2018
FlagFranchise for franchisors, is a digital matching platform designed to build an effective candidate pool to select the best match for your banner. It uses data-driven algorithms to narrow down the list and identify your perfect fit based on 7 key franchisee performance factors: Budget, Expectations, Skills & experience, Affinities, Entrepreneurial profile, Lifestyle, Desired market... Read More...
February 5, 2018 - by Magazine Chef & Co.
First came Le Red Tiger Vietnamese Pub, next there was Kamehameha Snack-Bar and now, there is Le Blossom! The latest establishment spearheaded by restauranteur Dan Pham and his partners, Le Blossom Bar, like its predecessors, is a unique concept introduced to Montreal’s “The Village” neighbourhood (1101 Boulevard de Maisonneuve Est). Specializing in private-import sake, traditional handrolls, local wines, “new style” Japanese dishes and, traditional tempura... Read More...
Café Baba Yaga:
Eastern European treats in the heart of St-Henri
January 19, 2018 - by Magazine Chef & Co.
On the bustling streets of St-Jacques, lies Café Baba Yaga – a brand new restaurant inspired by Eastern European cuisine and folklore (3279 St-Jacques West, St-Henri). Available for a fast dine-in or take-out, Café Baba Yaga offers a variety of traditional Eastern European comfort dishes, with a modern and fresh twist. Serving everything from pierogis, cabbage rolls, paczkis (polish donuts), borscht, latkes and, more – Café Baba Yaga is committed to bringing a modern take on Eastern European treats. Café Baba Yaga is the latest restaurant brought to you by the Restaurant L’Orignal team. Inspired by cofounder Monika Terlecki’s Polish upbringing, the dishes served at the restaurant stem from Monika’s mother’s homemade recipes, her family recipe books... Read More...
TASTE TOMORROW’S FAVOURITE FLAVOURS
December 15, 2017
McCormick, a global leader in flavour, released the much anticipated 2018 Flavour Forecast™. This annual report is a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavour at restaurants, on retail shelves and in home kitchens. Discover the Flavours of 2018. Handheld Flavour Fusion – Take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavour fillings with unique crepes, buns and breads for loaded street fare you eat with your hands... Read More...
August 31th, 2017 - by Magazine Chef & Co.
Montreal-based Japanese restaurant chain RYÚ is proud to announce the opening of their fourth and latest location - RYÚ Sushi Bar, situated in the heart of the bustling Golden Square Mile (1468 Peel Street). Setting it apart from their three other locations, RYÚ Peel is both a high quality and casual sushi bar, placing heavy emphasis on traditional nigiri and pre-determined omakase menu options, as well as their intricately designed take-out bento boxes. As in all their other locations, RYÚ Peel is committed to providing daily fresh fish that is 100% sustainable and/or origin certified, while offering a superior sushi experience in a relaxed setting and atmosphere... Read More...
Kamehameha: Montreal’s first ever Hawaiian snack bar!
July 28th, 2017 - by Magazine Chef & Co.
Since July, Montreal’s restaurant scene has welcomed a new player in town, and it’s unlike anything the city has seen before: Kamehameha Snack-Bar (1190 Ste-Catherine Street East) - Montreal’s first ever Hawaiian snack bar. Brought to you by the owners behind the ever-so-popular Vietnamese pub, Le Red Tiger, Kamehameha offers light and fast meals inspired by Oahu’s North Shore surfing culture. Come in, kick-back, and relax, as you savour on everything from poke to acai bowls, smoothies, Hawaiian-inspired snacks and ice cream and, so much more! Read More...
FUSION BETWEEN THE SOUTHERN HEAT AND THE ASIAN SPICES!
July 18th, 2017 - by Magazine Chef & Co.
From the original hot sauce company comes a new versatile Asian Style Sauce. The latest addition to the iconic TABASCO® family of flavours, TABASCO® SWEET & Spicy, joins the line to add an exotic taste to a variety of foods.
Available across Canada in September, McIlhenny Company pours nearly 150 years of expertise into a delicious combination of Asian spices that perfectly complement the flavour of TABASCO® peppers. TABASCO® SWEET & Spicy consists of a blend of Original TABASCO® Pepper Sauce with ginger, garlic, onion and spices, resulting in a subtle flavour sensation known as “sweet heat.” Measuring between 100-600 Scoville Heat Units, the sauce stands as the mildest in the brand’s family of flavours.... Read More...
June 29th, 2017 - By Michael Reilley
Throughout the ages, and over any waters or land they may be, sailors have always enjoyed their daily ration of rum, or any other fine beverage. At the Beaconsfield Yacht Club (BYC), which is fully licensed, not only can they continue to enjoy this ritual at the Club (never on the water) following a hard day’s sailing on Lac Saint-Louis, but they can also obtain fine, gourmet dining at the club’s outdoor patio. In fact, rumour from reliable sources has it the food provided is some... Read More...
Flash Cold Brew from Second Cup Coffee Co.
May 7th, 2017 - by Magazine Chef & Co.
April 11th, 2017 - by Magazine Chef & Co.
March 11th, 2017 - by Magazine Chef & Co.
March 06th, 2017 - by Magazine Chef & Co.
If you want to publish a press release on our website or if you have a question concerning those already posted online, please contact
Sabrina Arnaud-Bernard (email@example.com or 418-903-2433)