Chorizo: Mild or Spicy, Cured or Fresh, How to Choose and Enjoy It

Spanish or French-style, mild or spicy, cured or fresh: everything you need to choose chorizo, serve it at the apero and cook with it.

Christmas Apero: Festive Ideas and a Holiday Charcuterie Board

Holiday board, foie gras toasts, make-ahead bites and pairings: our ideas for an elegant, stress-free Christmas apero.

Foie Gras Sauce Recipe

A creamy, festive sauce ready in 25 minutes with a simple block of foie gras: perfect on beef tenderloin, duck breast, poultry or pasta.

Homemade Foie Gras Terrine (Mi-Cuit) Recipe

Deveining, seasoning, gentle water-bath cooking and resting: the recipe for a mi-cuit foie gras terrine, the great holiday classic.

French Apéritif Dinner: Easy Ideas and Amounts per Person

Charcuterie, foie gras, rillettes, hot and cold bites, amounts and planning: our ideas for an easy, generous apéritif dinner, the French way.

Gourmet Christmas Gift Ideas: The Maison Fayard Guide

Foie gras, gift boxes, charcuterie, French prepared meals and gift cards: our gourmet Christmas gift ideas for every budget, shipped across Canada.

Duck Rillettes: How to Serve and Enjoy Them

Origins, serving temperature, sides, pairings and recipe ideas: everything you need to enjoy duck rillettes the South-West French way.

Dry-Cured Saucisson: How to Choose, Slice and Store It

The main families of French dry-cured saucisson, quality criteria, how to slice it and how to store it whole or opened: the complete saucisson guide.

How to Make a French Charcuterie Board

Saucisson, rillettes, cheese, bread, condiments and amounts per person: how to build a generous, balanced charcuterie board.

Where to Buy Foie Gras in Canada: Prices, Formats and Delivery

Montreal, Quebec City, Toronto, Vancouver: where to find good foie gras in Canada, how much it costs depending on the format, and how to get it delivered safely.

Homemade Foie Gras au Torchon Recipe

The purist's method: a seasoned lobe, rolled in a cloth and poached for a few minutes. The foie gras au torchon recipe, step by step.

Pan-Seared Foie Gras with Figs Recipe

A golden crust, a melting centre and honey-caramelized figs: the pan-seared foie gras recipe, with every technique to get it right the first time.

What to Serve with Duck Confit: Sides and Wine Pairings

Sarladaise potatoes, seasonal vegetables, lentils, salads and South-West French wines: all our side dish ideas to make the most of duck confit.

How to Cook Duck Confit: Oven, Pan or Air Fryer

Oven, pan or air fryer: the methods, times and techniques to heat canned duck confit and get perfectly crispy skin.

Duck Confit with Sarladaise Potatoes Recipe

Crispy skin, tender meat and potatoes golden in duck fat: the great Périgord classic, ready in 45 minutes.

What Is Foie Gras? Origins, How It's Made and How to Choose It

Definition, origins, production, duck or goose, whole or block: everything you need to know about foie gras to understand it and choose it well.

Canned Cassoulet: How to Choose a Good One

Recipe, beans, confit, ingredient list, can or jar: the criteria that make the difference when choosing a good ready-made cassoulet.

Baked Canned Cassoulet: The Quick Recipe

Three simple steps and 30 minutes in the oven are all it takes to turn canned cassoulet into a true homemade-style cassoulet, with a golden, crunchy crust.