Xavier Girard Lachaîne and Stéphanie Mercier Voyer

  • I Went Hunting for a Partridge in a Tree

    The traditional Lac St-Jean tourtière is a succulent combination of potatoes and game (usually a mix of hare, partridge, and moose) baked into a rich, savory pie. And the best way to find your filling is by hunting it yourself.

  • How to Live to Eat Like Montreal's Joe Beef

    Montreal restaurant, Joe Beef, needs little introduction. But as they reach their ten year anniversary, I had the chance to sit down with co-owner David McMillan to discuss his ethos on dining like a true Montrealer, which is a lot like living out...

  • Martin Picard Won't Allow Canadian Sugar Shacks to Become Dinosaurs

    Consuming chef Martin Picard's decadent food is like eating the phrase YOLO. At Cabane à Sucre Au Pied de Cochon, the chef is keeping Canadian sugar shacks alive, well, and gluttonous. Unbutton your pants before reading any further.