Recipes, restaurant reviews, and all sorts of delicious food & wine recommendations.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 246 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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Intouchable
Miniature pâte à choux pastries called “Carolines” with the gland pastry at the far right corner.
After a few weeks at La Minaudière, I started to settle in to the routine. First order of the day, prepare the fresh pastries for the shop. B...
Gerard Opens the Door
Not Gerard, alas, but the famous portrait of Père Paul, also known as Monsieur Paul or The Chef, by Claude Monet
Over the years I've had many people tell me I should write my memoirs from the time I worked in France. I have a tendency to w...
A recipe from the Galapagos
And it's not what you'd think
When I was in Ecuador last June, I took a side trip for four days to the Galápagos Islands. You might be thinking it’s a bit nuts to travel to the Galápagos for only four days (most people go for at least a we...
Dining in the Wilds of Ontario, Part 1
A night at Langdon Hall is so much more than dinner
I’ve been eating in some pretty swish restaurants this year, and when one dines in such restaurants, one comes away with many impressions.
Me and clafoutis
The French cherry dessert, with the funny name, can be fabulous.
Clafoutis is a classic French dessert from the Limousin region: black cherries baked into a sweet, flan-like batter of eggs, sugar, flour, milk (sometimes cream), and a splas...
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Welcome to Lick my Plate, my search for all things delicious, with recipes, restaurant reviews, travel notes & a look at what's cooking in my Montreal kitchen. Wine recommendations too. Sign up for my newsletter!
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