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A soft-hearted flower named artichoke
September 10th 2011
The artichoke is a thistle-like plant with an edible floral bud that is picked before its flowers develop. Three parts of this bud are normally consumed: the fleshy portion of the leaves or bracts, the very delicate inner leaves and the heart, which forms the fleshy base. Making the most of local asparagus
June 2nd 2011
Here is a vegetable that wins over gourmets and nutritionists alike, because, in addition to its refined flavor, the asparagus abounds with a great quantity and variety of antioxidants. It is also rich in minerals, folate and vitamin K. Low in calories, with a 90% water content, it is known for its re-mineralizing and diuretic properties. Italian canned vegetables
May 24th 2011
Let’s celebrate spring with fiddleheads
May 14th 2011
The fiddlehead, also known as crosier, is the vegetable that announces the advent of spring in Quebec, because it is the first to grow in the forests and along the riverside, during the month of May. It is actually a young fern rolled up in a tight spiral, which has to be picked before it unfurls and become inedible. Squashes and pumpkins for taste and good health
March 28th 2011
It would be a pity to simply dismiss squashes and pumpkins as decorative objects, since they are also very tasty foods. Moreover, as their vibrant colour suggests, they are bursting with antioxidants. Fill up with vitamin C
March 2nd 2011
Gratin dauphinois
January 31st 2011
Gratin dauphinois (or scalloped potatoes) is a dish that gets its name from the Dauphiné region in the southeast of France. It consists primarily of potatoes that are slowly cooked in the oven, with milk or cream. As with all traditional dishes, there is no one single recipe. The purists (and the people of the Dauphiné region) will tell you that if you add cheese (emmental, grated gruyere, etc.) – even though the original recipe does not contain any - this addition will transform the dish into a gratin savoyard, which is a variation from the region of Savoy. | |||||||||||||
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Originally published in the Journal de Montréal on September 10, 2011.
A few days ago, the Italian Institute for Foreign Trade invited me to make a presentation on canned vegetables at 
Originally published in the Journal de Montréal on May 15, 2011.
Originally published in the Journal de Montréal on October 7, 2006.
The citrus fruit season is in full swing. We all know that they are an excellent source of vitamin C. However, given that vitamin C quickly turns sour on coming into contact with air, it is better to squeeze your orange, grapefruit, or lemon then consume the juice right away. Even better still, eat the fruit, as the fibres are also good for us.
Originally published in the Journal de Montréal on November 8, 2008.