https://www.lapresse.ca/dialogue/opinions/2025-04-16/le-francais-de-mark-carney-est-meilleur-que-le-mien.php

https://www.lapresse.ca/dialogue/temoignages/2024-12-23/restaurateurs-et-nouveaux-medias/la-recette-que-seuls-mes-clients-et-moi-connaiss...

https://www.cbc.ca/listen/live-radio/1-78-all-in-a-weekend/clip/16117535-santas-personal-chef-montreals-david-ferguson-got-job

https://www.lapresse.ca/gourmand/le-menu-du-pere-noel/2024-11-23/noel-classique/le-menu-du-pere-noel-devoile.php

For about a dozen years now, I have cooked Christmas dinner for Mr. and Mrs. Claus. It is a small intimate affair, just the two of them,...

Look at him! Staring into the pot, stroking his goatee with his right hand - his left hand placed on the small of his back. I saw that...

“Ink” Andrea Atchison knew it would be hard. The “it” was her father’s story, the one he always told between Christmas and New Year’s....

(a Ronnie Atchison story) “Come children. Let’s gather round. Let me tell you about the most amazing job interview I ever had. Yes, yes,...

I do not have a fetish for lentils. I simply have a strange love for them. Whenever I see them in a bowl, I recoil to my childhood. As a...

I have always been suspicious of Friedrich Nietzsche, more now than when I was in school. Nietzsche was mad from syphilis by the age of...

Ingredients: Tart dough - 250 g. all-purpose flour - 100 g. sugar - 1 pinch of salt - 115 g. butter in cube - 1 eggs - 5 ml vanilla...

Blueberry and White Chocolate tarte This recipe is inspired by a chef I worked for in Toronto in the late 1990’s, Eugene Shewchuk. At his...

CORN SALSA We served this on the tables at GUS for years. People would come in, sit down, take a thick slice of bread, butter it, and top...

Santa Fe I had never felt air like that before - thin, but not clean. It felt like a soft invisible dust on my face. I thought about the...

Portobello Salad We have been serving this salad at both Gus, and Le Jolifou, for many years. It usually appears in the winter months,...

Dusk had settled in on rue Beaubien as I shuffled through the fresh snow. I was heading into my restaurant to inspect the veal stock I...

White Fish Ceviche (for one) This recipe is from back in the days at our old restaurant Le Jolifou. I honestly cannot remember how I came...

GUS-STYLE CROUTONS We like our croutons larger than most, but small enough to pop easily into your mouth. We use day-old ‘Gus bread’,...

In my hand, I’m holding chit #78. I’m at the back of a mosh-pit of shoppers, and the air of a large butcher shop is bellowing like an...

“You slept with someone else?” “Yes, sorry” “Why?” “I don‘t know. We were at Myrtle Beach. He was cute. You were here. I just did it. I...