Holland Marsh Onion Soup

Holland Marsh Onion Soup

When I was a kid, I used to like to make French onion soup with my mom—who added everything together and cooked it out to produce a great, clean onion flavour. Every chef I’ve worked for, in every country I…

Maple Pork Sausage

Maple Pork Sausage

This is the same sausage I used to make with my dad and grandfather a couple of times a year in the basement of my grandparents’ house, back when I was growing up. It is one of my earliest food-related…

Fettuccine Carbonara

Fettuccine Carbonara

The first time I cooked dinner for my family, I was eight years old. The dish was fettuccine carbonara. I must have found the recipe in one of my mother’s magazines. I remember thinking it looked good: pasta, eggs, bacon—who…

Squab My Way

Squab My Way

I put this on the menu at North 44, in the ’90s. It was the first squab dish I ever made—and to me it’s still the best squab we’ve ever done. The squab breast is roasted on the crown, a…

Glenfiddich Toddy

Glenfiddich Toddy

1.5 oz (45 ml) Glenfiddich The Original 0.5 oz (15 ml) honey 0.25 oz (7.5 ml) fresh squeezed lemon juice

Saffron Risotto With Marrow & Chanterelles

Saffron Risotto with Marrow & Chanterelles

I was 16 and still in cooking school, working at the restaurant in the Bellevue Hotel in Cortina d’Ampezzo in the Dolomites, when my chef asked me to make a risotto. I didn’t have a clue how to do it…

Moules Congolaise

Moules Congolaise

This signature has been on the menu at Chambar since the day we opened 11 years ago. The flavours are a nod to my Belgian heritage, our links to the Congo, and my African upbringing. But, more than that, the…

Toqué!’s Pickle Me Softly Caesar

Toqué!’s Pickle Me Softly Caesar

Toqué! has become quite the creative laboratory for innovative chefs. The same applies to the bar menu, which features Gilbert Lemieux’s unique spin on the Caesar called Pickle Me Softly. This pickled cocktail includes pickle juice, fresh horseradish, green Tabasco…

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