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An application of chemistry to the culinary arts, molecular gastronomy gas gained new attention and devotees in these first years of the 21st century. Some of the world’s most renowned chefs today, such as Ferran Adria from El Bulli Spain, Pierre Gagnaire from his eponymous restaurant in Paris and Heston Blumenthal from The Fat Duck in England employ molecular gastronomy to the delight of their guests.

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The Bocuse d’Or is the world’s most renowned culinary competition, and has taken place in a different international destination each year since its inception in 1987. Named after one of France’s culinary legends, Paul Bocuse, the competition has launched the careers of many young chefs and spawned new culinary trends that are later adopted by restaurants worldwide. Hosted in conjunction with SIRHA (Salon International de la Restauration, de l'Hôtellerie et de l'Alimentation), the competition attracts over 190,000 professional visitors and allows international audiences to watch the world’s greatest up and coming chef talents at work. The next SIRHA is 21-25 January 2017. 

Paul bocuse

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Fall has crept up upon us once again, and with it begins the holiday season throughout most of North America. But before you rush into Halloween costume selection or put up that Day of the Dead alter, check your local listings for the closest Oktoberfest event and head on over for a hefty dose of German cuisine, music, activities and more.

potato varieties

Although bread is often considered the staff of life, many people would beg to differ because they prefer potatoes. This starch, which is a tuberous vegetable, features prominently in various cuisines and is the fourth largest food crop in the world. Potatoes are inexpensive, yet nutritious, and they play a major role in feeding people globally, including those in famished countries.

apples trees bc
Across much of North America, the onset of fall brings with it the delightful promise of a colorful crop of fresh apples. As the days grow shorter and a bit chillier, many farms open their gates to allow visitors to choose the best from an assortment of red, green and yellow beauties, fragrant and fresh from orchard boughs. In this article you’ll learn how to make the most of these treats, which can be used in a much wider variety of dishes than the traditional tarts, sauces and pies.

apple cider

Cider is a drink produced by the natural fermentation caused by blending different apple juices (pears are sometimes mixed with the apples). In France, the regions of Brittany and Normandy are particularly noted for producing the country’s largest volume of this popular libation. If you visit Brittany or Normandy you may be very surprised to see how different the cider there is from the one enjoyed in North America.

celery

Light, crunchy and versatile, celery has become a common household staple that is used in a wide variety of delicious dishes, especially during its peak summer growing period.

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