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Vancouver’s Pacific Institute of Culinary Arts Welcomes Quebec Producers

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VANCOUVER — In April, the Pacific Institute of Culinary Arts (PICA) in hosted representatives from Quebec to share their products and expertise through...

Wild Rabbit Liver Parfait

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Ingredients 150g wild rabbit livers, cleaned 75g chicken livers, cleaned 50g foie gras 2 whole eggs 1 cup unsalted butter, melted 1/4 cup shallots, sliced 1 clove garlic 5 sprigs of fresh...

La Belle Cuisine: Examining Quebec’s Rich Food Culture

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Quebec has boasted a strong sense of self and a well-developed culinary identity for longer than most Canadian regions. Thanks to a strong, provincially...

The Guild Opens for Brunch

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TORONTO — Toronto’s Little Portugal is home to a new restaurant that serves contemporary Canadian cuisine in brunch-style dishes, with a dinner menu set...

Restaurants Defy California Foie Gras Ban

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Owners at select California restaurants are finding loopholes in a recent U.S. law banning foie gras, which is created by the force-feeding of ducks...