A dispatch from the front lines of the new French revolution

Farewell to Quebec

<p>The Canadian Gas Association held their second annual Now We&#8217;re Cooking with Gas reception at the National Arts Centre.</p>
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				<a href='https://macleans.ca/general/304026/attachment/img_8910/'><img loading="lazy" decoding="async" width="150" height="150" src="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8910-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" aria-describedby="gallery-1-304034" srcset="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8910-150x150.jpg 150w, https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8910-290x290.jpg 290w" sizes="(max-width: 150px) 100vw, 150px" /></a>
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				Laureen Harper.
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				<a href='https://macleans.ca/general/304026/attachment/img_8899/'><img loading="lazy" decoding="async" width="150" height="150" src="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8899-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" aria-describedby="gallery-1-304031" srcset="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8899-150x150.jpg 150w, https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8899-290x290.jpg 290w" sizes="(max-width: 150px) 100vw, 150px" /></a>
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				Bloc MP Louis Plamondon (left) and NDP MP Yvon Godin.
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				Liberal MP Joyce Murray.
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				<a href='https://macleans.ca/general/304026/attachment/img_8891-2/'><img loading="lazy" decoding="async" width="150" height="150" src="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8891-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" aria-describedby="gallery-1-304030" srcset="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8891-150x150.jpg 150w, https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8891-290x290.jpg 290w" sizes="(max-width: 150px) 100vw, 150px" /></a>
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				NAC executive chef Michael Blackie and Laureen Harper.
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				<a href='https://macleans.ca/general/304026/attachment/img_8889/'><img loading="lazy" decoding="async" width="150" height="150" src="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8889-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" srcset="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8889-150x150.jpg 150w, https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8889-290x290.jpg 290w" sizes="(max-width: 150px) 100vw, 150px" /></a>
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				<a href='https://macleans.ca/general/304026/attachment/img_8884/'><img loading="lazy" decoding="async" width="150" height="150" src="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8884-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" aria-describedby="gallery-1-304028" srcset="https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8884-150x150.jpg 150w, https://cms.macleans.ca/wp-content/uploads/2012/10/IMG_8884-290x290.jpg 290w" sizes="(max-width: 150px) 100vw, 150px" /></a>
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				NAC executive chef Michael Blackie.
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Cooking with Gas

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