Beans, smoked bacon and partridge confit 27 March 2013 By wink_admin Chef Michel Gagnon, Consultant, Val-d’Or 4 portions Preparation and cooking time: 5 hours Soaking time: 8 to 10 hours
Lake Fish Chowder from the 48th Parallel 27 March 2013 By wink_admin Chef Gino Côté, Le Chat’O resto-bar-café, Hôtel des Eskers, Amos 8 portions Preparation and cooking time: 30 to 45 minutes
Smoked sturgeon and pike mousseline 27 March 2013 By wink_admin Chef Michel Gagnon, Consultant, Val-d’Or 8 portions Preparation and cooking time: 45 to 60 minutes
