gastronomie
Chefs, eaters and gross-out meals
A chronicle of the food world that is equal parts engrossing and gross
Hold your nose, not the anchovies
So reviled that it’s at risk of vanishing, this pungent fish deserves a second chance
Is it lunch or brunch? A continental divide over a midday meal
One is laid-back and luxurious, the other is fast and furious
The restaurants that matter to politicians
From the Maclean’s Power Issue: The booths and tables where the deals get done
Toqué! cooks up a book
After 20 years, Montreal chef Normand Laprise publishes his first recipe collection
Chefs have the hots for the Rational
The combi oven can bake pizza, sear salmon and grill steak at the same time
Brassica Mustard creates grainy goodness
Jacob Richler on a business that started as a homemade Christmas present
Wild about eating game
In most provinces it’s illegal to sell the most local of meats. Jacob Richler says it’s time to rewrite the rules
REVIEW: The Art of the Restaurateur
Book by Nicholas Lander