We asked former Au Pied de Cochon pastry chef Gabrielle Hiller-Rivard to make us a bûche de Noël and she created a flammable work of art.
We spent an afternoon making sous vide tagliatelle and discussing the finer points of kitchen psychology with Nora Gray chef and co-owner Emma Cardarelli.
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.
In the heart of Montreal's Little Italy is a landmark hardware store where Creuset pots, hunting rifles, and homemade ravioli exist in total harmony.
For the launch of his new book he had a massive hedonistic jam of fatty fun including several suckling pigs injected with maple syrup brine and a secret room housing a girl in a beaver skin bra.