Philippe Veilleux, copropriétaire du Groupe La Tanière dévoile l'inspiration derrière le Vieux-Carré, un concept qui « boucle la boucle » de l'offre du Groupe.

I chatted with Emmy-winning producer and culinary powerhouse Matty Matheson about his new Matheson Food Company and filming the next season of The Bear in Chicago.

Chili crisp is a staple in many Asian households. It is an oil-based condiment with a devoted following. I met Chef Wong at his restaurant to explore the secrets behind this beloved condiment.

Le Québec à l'honneur sur France Bleu: une occasion unique de découvrir notre savoir-faire culinaire.

No matter where you roam in the isles of La Place Boutique Gourmande, a unique potato chip flavor awaits. Meet the King of Chips in Quebec City, François Lebel.

The first forum on sustainable farming was help in Quebec aiming to find solutions to implement what Stephanie Wang calls perennial farming practices.

Cree culture carrier Vivian MacDonald continues the tradition of hunting, gathering and preparing pimihkan the way her ancestors did. We delve into the age-old methods of preparing pimihkan.

De retour de Normandie avec la Palme d'Or du meilleur boudin, Louis Bouchard-Trudeau du Pied Bleu parle de l'importance de la transmission de savoirs culinaires anciens.

The rising temperatures in the Estuary and the Gulf of St. Lawrence are having a real impact on some of our favourite catches, including the beloved northern shrimp.

Une distillerie de Lévis est récemment devenue l'une des plus primées au Canada.