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Vancouver’s Pacific Institute of Culinary Arts Welcomes Quebec Producers

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

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

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

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

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...