Steak on plates in Carleton Place was no shocker. Powdered foie gras... that was more of a surprise....
Steak on plates in Carleton Place was no shocker. Powdered foie gras... that was more of a surprise....
I marvel still, when I turn onto Chemin Kingsmere and see the lights of L’Orée du Bois, that only...
There was a plan and, had we followed it, it would have required one decision only: “Red or white?” We...
I can’t think of a single open kitchen in this region where the view is of chefs in monogrammed...
As you likely know, if you follow these things, Matthew Carmichael, once executive chef of restaurants...
I’ve felt crummy for a bunch of years about mangling Frédéric Filliodeau’s name in my first Capital...
Lunch at Fleur de Sel for Ottawa Magazine, January 2012 In 2008, the pescatarian restaurant Fleur...
Mill Street Crepe Company When I lived in Paris in the mid 1980s, every day, without fail, I had a crepe....