Julien-Marc will join us full time starting on Monday.

Next time you come by, stop into the kitchen to say hello to Julien-Marc Miron, the newest addition to the Cuisine & Passion kitchen brigade.

If the name sounds familiar, it's because Julien-Marc (we call him Jules), is the son of owners and chefs Marc Miron and Chantal Gagne.

Jules comes by his new job honestly, though, having just graduated at the top of his class from the Algonquin College Culinary Arts program.

And we do mean top of his class! During exams, one instructor called Jules' broccoli soup among the best he had ever tasted! Bodes well for Cuisine & Passion--and for all our customers!

Photo by Anne DesBrisay

What a welcome surprise to read that well-known restaurant critic Anne DesBrisay had written a review about us, calling Cuisine & Passion food "inarguably the best" in Orléans. (Read the entire article here.)  

She marveled at the showcase of food, ultimately selecting some chicken wrapped in pandan leaves, roasted squash with onion, roasted cauliflower with a toasted crumb-and-parsley topping, and a chickpea salad. Here's what she had to say about it:

I brought (the food) to a picnic bench by the Ottawa River and tucked in.

You remove the pandan leaf--it's not edible--but its exotic aroma had infused the ultra-moist chicken with a bright flavour. What it and a good rub had done for boring old boneless chicken breast was commendable. The vegetables were perfectly cooked and seasoned, while the chickpeas were elevated with grilled onion and peppers, and with long threads of house-smoked salmon.

When cooking with leafy fresh herbs such as cilantro, oregano or basil, always remove the stems from the leaves, as they tend to be bitter and tough.  

Cut them off using a smooth slicing motion instead of chopping them off to prevent losing the precious herbal oils.

Whether you are having a party for friends and family or feeding a room full of hungry colleagues, our catering service is ready to step up and make you look fabulous!

We offer a large selection of fresh, preservative-free foods that are competitively priced and perfect for any occasion. Gluten-free foods and foods for those who suffer from allergies are also available.

The "Great" series

This is a series of cookbooks featuring great recipes that are both simple and delicious.

The Great Chili Book

This full-color handbook presents information about 100 varieties of chilies (50 fresh and 50 dried), each with a color photograph, heat scale and brief description.

The Great Book of Chocolate

Here, you will find more than 30 of Chef David Lebovitz's favourite chocolate recipes. His extensive resource section (with website addresses) can help you bring the world's best chocolate right to your door.

The Great Ribs Book

Best-selling cookbook authors Hugh Carpenter and Teri Sandison team up to bring you their stylish expertise with these surprisingly versatile meats. Includes the lowdown on the different types of ribs, cooking techniques, sauces and more.

The Great Salsa Book

Includes 100 recipes for a wide variety of salsas: tomato and tomatillo; chili; tropical; fruit; corn; bean; garden; ocean; exotic; and nut, seed, and herb. Includes hints on handling volatile peppers, suggested accompaniments and, of course, a heat scale.

Martha Stewart's New Pies and Tarts

Filled with seasonal fruit, piled high with billowy meringue, or topped with buttery streusel, pies and tarts are comforting and foolproof. Here, you'll find 150 recipes--some are savoury, some are sweet and some are simple enough for a weeknight, while others are fancy enough for special events.

Into the Vietnamese Kitchen

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, an ambitious debut cookbook that chronicles the food traditions of her native country.

Thai Street Food