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Magazine Summer 1 2022 Vol. 20 No 5

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It smells like vacation

With our new summer issue, we're making the most of the warmer season by multiplying our opportunities to eat outdoors and (finally!) sharing delicious meals with those we love. Our feature on grills and salads reflects this quintessence of summer. And because the St. Lawrence River is synonymous with vacations and is also our local pantry, we are showcasing all the marine delights that stem from it. Finally, flowers are in the spotlight and are unparalleled when it comes to adding colour and aromas to the simplest of desserts. With these marine and floral scents, and the mouth-watering barbecue smells, we’re getting a whiff of summer.


Also in this issue:

  • Local flavours, inspired by the river Vital to our economy and rooted in our imagination, the St. Lawrence is a precious ecosystem. Its estuary and gulf are home to a natural and varied pantry, which we want to make the most of as much as possible. To entice us into cooking with some of its key ingredients (seaweed, fish, crustaceans and molluscs), we channeled our flow of ideas to develop a selection of mouth-watering recipes.
  • We’re making our best fried onion rings We succeeded in creating the perfect rings with a light, crispy and golden batter for instant nostalgia.
  • Recipe hacker: gluten-free cream puffs Developing a gluten-free version of cream puffs made with wheat-free flour and flour-free custard? Yes, it’s possible, and no one will be able to tell the difference, we promise!
  • The magazine is available in French only 


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