Lobster and its cream, melting potatoes and mashed cauliflower

With the start of the lobster’s season I was curious to try the lobster from Quebec. It’s done now!

Here’s the recipe!

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Pepper and tomato soup


This winter I woke up a Sunday morning and I realized that my fridge was empty. What can you do when you are hungry and it is like real cold outside? I found some peppers, tomatoes, bacon in the fridge and I decided to improvise a soup. It’s simple, it’s healthy, and it’s very good!

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Beef Bo Bun

IMG_5997A classic of Asian cuisine! In Laos we call it Bun Bi. I never really needed to cook this dish because I very often had the opportunity to enjoy the one of my mom. As I am far now and because you don’t cross the oceans everyday I decided to cook this dish myself!

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Preserved lamb and his couscous

FullSizeRenderSometimes you have to be patient when you want to eat well! That day I just wanted to eat a good meal and I believe I wasn’t in a hurry. I found some lamb in the fridge and I decided to make a preserved lamb with a couscous, a real treat!

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Île d’Orléans is characterized by its landscapes and local products. There you will find vineyards (wine, cider), honey and maple, but not only. During the sugar season in spring, when the maple tree sap begins, you can also enjoy a traditional meal around the maple syrup. Some maple syrup producers have restaurants, in that case you have the possibility to eat there.

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Chez Boulay

IMG_6066Located on the famous Saint- Jean street in Old Town, Chez Boulay offers traditional revisited cuisine with local products. Opened in 2012, the restaurant is named with the chef Jean -Luc Boulay’s name, who had the good idea to hire a young talented chef, Arnaud Marchand, who was finalist of the TV show Les Chefs in 2010.

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