Let's be clear.
I
love Orléans--almost as much as
I love cooking. That why, after 20 years of working as an Executive Chef in
some of the finest restaurants in the world for the Four Seasons Hotels and
Resorts, I am so pleased to come home and share my passion with you, my friends
and neighbours.
As long as they'll have me, I will be occupying this little
corner of your newspaper every two weeks, taking the opportunity to offer my
take on anything and everything related to entertaining with fine cuisine-the
kind of cuisine you can make in your very own kitchen.
Some of the most creative and beautiful dishes you'll see
are also the most simple. And that's what you'll find here: information,
opinions, recipes, tips and tricks you can use.
Which kind of oil should you use for different preparations?
How do you get your guests involved in preparation? What about food and wine
pairing? How do you roast a perfect? Is salt a good idea or not? How do you
prepare fish that will turn your guests into raving fans?
I'll bring you answers to these questions and a whole lot
more over time. Do you have questions? Fire away! Can't wait to get the answer?
Drop by Cuisine & Passion at 2297 St. Joseph Blvd. anytime.
Amitiée gourmande
Chef Marc
