Quebec finds its footing as a culinary powerhouse

It was already a remarkable experience, having to enter a code into an old stone wall down a quiet alley by the port. When granted entry, we made our way through a cavernous vaulted cellar dating back to 1686. Seated in white leather chairs in the heart of the kitchen, chefs buzzed around, some cooking and others plating with a variety of made and natural objects like stones and twigs. Read More