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.

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.

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.

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.

What Is Cassoulet? Origins, Ingredients and the 3 Classic Versions

The signature dish of South-West France, cassoulet is claimed by three towns. Origins, true ingredients and the differences between Castelnaudary, Toulouse and Carcassonne cassoulet: everything you...

Black garlic vs regular garlic: taste, texture and nutrition

Black garlic and regular garlic share the same origin, but everything sets them apart the moment you taste them. Discover how they really differ in taste, texture and nutrition, to know which to ch...

Whole foie gras in a jar: why does it turn grey?

Opening a jar of whole foie gras and finding a greyish tint can be surprising. This colour variation, which is very common, is in the vast majority of cases perfectly normal and has no effect on th...

From Quebec to your table: how is maple syrup made?

Behind every bottle of maple syrup lies a unique seasonal ritual, rooted in Quebec's forests. From tapping the tree to canning, discover the steps of an exceptional artisanal production.

Duck or goose foie gras: what are the differences

Duck foie gras or goose foie gras: these two specialties are often compared. Yet their texture, aromatic intensity and use at tasting can differ. Understanding these nuances helps you choose the fo...

What is the difference between a terrine, a pâté, a mousse and rillettes?

Understanding the difference between terrine, pâté, mousse and rillettes helps you choose according to your taste. Discover their textures, their preparations and the specialties offered by Maison ...

Block of foie gras or whole foie gras: understanding the difference

Block of foie gras or whole foie gras: these two names are often confused. Yet their texture, production and use at tasting can differ. Understanding these distinctions helps you choose the foie gr...