#poutine

#poutine

Luc Lagace, a microbiologist and director of research at ACER, stated, 'This is the first time I've seen falsification of this kind. You can see that it's outright cane sugar that's been added to the cans. This is not an accident. It's deliberate.'

Owl's Head has officially joined the Indy Pass, a fantastic news for Townships locals and travelers alike. It remains fiercely independent since Fred Korman opened it in 1965 with just three lifts.

La P. A. Rousseau, the newest run on the mountain, is a steep and narrow mogul run that drops off a ridge and funnels down to connect to the old triple chair line.

Walking through the narrow bylanes of Mylapore neighbourhood at dusk is like watching a sepia-tinted postcard of Madras coming to life and gently reasserting itself over the Chennai of today. The 7th-century Kapaleeshwarar Temple, the fulcrum of commerce and culture, draws the devout into its timeless force field, and on nearby Pitchu Pillai Lane, a small crowd gathers around the Raghul Kuzhi Paniyaram street stall to buy kuzhi paniyarams: spongy orbs of pan-fried batter speckled with mustard seeds.

A great and very traditional bistro cut is the bavette steak, also known as flank steak here in the U.S. You'll see it all over Paris, and in more and more American restaurants. Sometimes called a flap steak, the bavette steak is cut from the bottom sirloin. This makes it relatively lean, but it has a looser, more tender texture, and it is considered very flavorful.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Mont Sutton has been part of this landscape since 1960, when Real Boulanger cut the first trails through the woods with a deliberate philosophy: keep the runs narrow, leave the trees, follow the mountain's natural fall line. Considered the pioneer of glade skiing in Eastern Canada, Boulanger was inducted into the Canadian Ski Hall of Fame in 2019.

Chef Masa Ikuta brings serious classical training honed under Bruno Verjus at Table and Stephane Jego at L'Ami Jean to his own tasting menu restaurant in the 11th arrondissement. The cooking is confidently French-Japanese, moving from sardine churros with Cantabrian anchovy cream to veal brain tempura styled after shirako to a perfectly grilled lamb rack with smoky harissa.

The spicy lamb grinder is a variation on Bar Gernika's lamb grinder, which combines some of the best aspects of a gyro, French dip, and cheesesteak into one flavor-packed sandwich. Served on crusty and fluffy French bread, the lamb is tender and thinly shaved, reminiscent of shaved meat from a gyro. The meat is topped with cheese, grilled onions, and peppers, and the whole thing comes served with a side of au jus for that French dip experience.

Israeli chef Assaf Granit shifts focus from Mediterranean cooking to Eastern European Jewish cuisine at Boubalé, located in the Grand Mazarin hotel steps from BHV. The menu draws on Ashkenazi traditions - borscht, chicken liver, pastrami, and potato-forward preparations inspired by Granit's Polish grandmother. The vast dining room manages warmth through maximalist touches: doilies, colorful glassware, and grandmother-approved murals. Standout dishes include salmon floating in borscht with pickled turnips, Israeli couscous risotto with spinach, and an exceptional chocolate mousse drizzled with olive oil.

Picture yourself standing on a small platform in the middle of a Quebec forest, balancing on what feels like an oversized bird perch. The moment your weight settles, something magical happens. A bird call rings out, blending seamlessly into an ethereal soundtrack that seems to rise from the forest itself. Welcome to Human Perches, the latest installation from Montreal design studio Daily tous les jours that's making us rethink how we experience nature.

While most are familiar with the world-class Mont Tremblant, the route there is dotted with independent resorts-each with a distinct vibe-that light up the Laurentians ( Les Laurentides ) like constellations against an ancient sky. These ranges offer something different than towering peaks: intimate terrain steeped in character. They tease the eye, spark the imagination, and possess a certain magic for producing champion skiers and snowboarders. Their ancient geology creates a singular landscape of rolling, forested hills and tight tree runs that feel worlds away from the mega-resorts.

There is perhaps no food more humble than a baked potato. But driven by creators like the U.K.'s SpudBros - 4.9 million followers and counting - POV footage of scored, fluffed, and amply topped spuds are all over TikTok. Baked potatoes are just as convenient as Sweetgreen or Chipotle, and should be as prevalent, but only recently has New York caught up to the glories of the quick-potato lunch.

The skis bring Ore-Ida's unmistakable look straight to the slopes, complete with bold crinkle cut ridges, a golden fry themed topsheet, and a ketchup red background that pops against the snow. They are playful, loud, and unapologetically fun, but this is not just novelty gear. Fischer's involvement means these are legitimate, slope-ready skis designed to perform and not just hang on a wall.

There's something beautifully Canadian about this: a legendary fries company teaming up with our Olympic athletes to create a nationwide cheer squad fueled by golden potatoes. McCain Foods just announced a four-year partnership with the Canadian Olympic Committee, becoming the Official French Fry Partner of Team Canada through the Milano Cortina 2026 Olympic Winter Games and the Los Angeles 2028 Olympic Summer Games.

Starting with the tortillas and a piece of aluminum foil (shiny side down), Pépin drizzles olive oil on the foil, to grease both the foil and tortillas (rubbing them into the oil and flipping to coat the other side). Next, he slices ripe, fresh tomato, and covers his tortillas with the slices, along with a "bit of mild onion," followed by salt and pepper, and a few hand-torn pieces of fresh basil.

Où sont passées les vedettes Québécoises de la LNH? To spare the inevitable rush to Google Translate, I will save you the time. NHL stars from Quebec...where have you gone? Follow the thread...Rocket Richard. Doug Harvey. Jacques Plante. Jean Beliveau. Boom Boom Geoffrion. Jean Ratelle. Serge Savard. Guy Lafleur. Gilbert Perreault. Marcel Dionne. Mike Bossy. Denis Savard. Ray Bourque. Patrick Roy. Mario Lemieux. Luc Robitaille. Martin Brodeur. Martin St. Louis. Patrice Bergeron. All-time greats.

Lines often form outside the doors of those looking for their choice of French fries, sauces, and toppings - and some of these orders aren't simply topped, they are towers.

Past a sign for a family waterpark, a door opens onto an homage to fin-de-siècle Paris. Chandeliers are reflected in gilt-edged mirrors; there is a chorus line of lobsters and yards of fromage. Every so often, a waiter in a dinner suit flambées a crepe Suzette with a shock of flames, like a big top fire-eater. This is fine dining as buffet.

Every year on February 2nd, France celebrates La Chandeleur, also known as Candlemas Day or Crêpe Day. This centuries-old tradition was once linked to candlelight processions and good fortune rituals, but today it is mostly about something far more delicious: making and eating crêpes with family and friends. A famous French custom says that you should flip a crêpe with your right hand while holding a coin in your left-if you succeed, prosperity will come your way in the year ahead.

Pierogi Boys started as a Polish food stand in the DeKalb Market Hall, where co-owners and partners Krzysztof Poluchowicz and Andrzej Kinczyk honed in on crafting their signature dish in Brooklyn. Now, they've expanded with a full restaurant and market in Ridgewood, where they serve those dumplings alongside other exciting, modern Polish dishes, while selling their favorite produce and products in Queens.

Seneca Garden II (did I mention the other Seneca Garden is an under-15-minute walk away?) is locally beloved for its pierogi, and the boiled meat and cheese ones are the best. The spices are subtle, and the dough is thick but never rigid, achieving that covetable bounce and bend that I want with my dumplings. The side dishes steal the show: Opt for one of the many sauerkraut sides, or the simmered tomato butter beans.

In this cursed timeline of one alarming headline after another, I dream-on a daily basis-of shutting my laptop, plugging in some earphones, and diving headfirst into a steaming container of rotisserie chicken. (I have a whole rotisserie routine of arranging various sauce cups around the bird, which usually includes honey mustard, buffalo sauce, and ahem, Jezebel sauce.) But, alas, a new report by the Wall Street Journal has killed my high.