Latest news with #Gaspésie
CTV News
3 days ago
- Climate
- CTV News
Quebec lifts ban on open fires in forests
The Ministry of Public Safety lifted the ban on open fires in or near forests. The measure had been in effect since Wednesday in regions north of Quebec City. Open fires were prohibited in certain areas of Nord-du-Québec, Côte-Nord, Saguenay-Lac-Saint-Jean, Abitibi-Témiscamingue, Mauricie, Bas-Saint-Laurent and Gaspésie. The ban was lifted at 8 p.m. on Friday. The Société de protection des forêts contre le feu (SOPFEU) reported on Saturday that there were no active forest fires in Quebec's intensive protection zone. Since the start of the protection season, 104 fires have affected 105.8 hectares in the intensive zone, according to SOPFEU. 'The average for the last 10 years on the same date is 195 fires affecting 253.8 hectares of forest,' SOPFEU said in a news release. This report by The Canadian Press was first published in French May 31, 2025.
Vancouver Sun
15-05-2025
- Entertainment
- Vancouver Sun
These 9 restaurants gained Michelin stars in the first-ever Quebec guide
Quebec City's Tanière³ soared directly to two-star status in the inaugural Michelin Guide Québec. The province joins Toronto & Region and Vancouver as Michelin's third Canadian destination. Nine restaurants won over the anonymous inspectors with dishes fusing creative techniques with local products, from bison hanger steak in a broth of forest spices to fire-grilled mushrooms and a bay-and-juniper-infused sabayon. Tanière³ is the only two-star restaurant in the guide. Eight one-star restaurants round out the selection: four in Quebec City ( ARVI , Kebec Club Privé , Laurie Raphaël , Légende ), three in Montreal ( Jérôme Ferrer – Europea , Mastard , Sabayon ) and one in Rimouski ( Narval ). Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. François-Emmanuel Nicol, the Gaspésie -born chef and co-owner of Tanière³, is renowned for his avant-garde way with boreal ingredients. He was also a ' driving force ' in pushing for the guide to recognize Quebec's gastronomic scene as a whole — not just Montreal's. After Michelin arrived in Toronto and Vancouver in fall 2022, Nicol suspected Montreal would be next. 'I wrote a letter, many chefs signed it, and we gave it to the mayor (Bruno Marchand),' Nicol told Global News Morning in April. 'It took about a year or two, and now we have the whole province.' Nicol trained at some of the world's best restaurants, such as Mirazur in Menton, France, Arzak in San Sebastian, Spain, and Quay in Sydney, Australia. After returning to Quebec City, he worked at the one-star Légende from 2016-2018 as sous chef and then chef de cuisine and joined Tanière³ in 2019, where he continued his boreal focus. 'For me, it's important to develop the wild terroir of Quebec. If we want a strong culinary identity, we have to dig into our own produce, not bring it from outside,' Nicol told NUVO Magazine . According to the Michelin inspectors, 'Sophisticated cooking methods, succulent sauces and a rigorous balance of flavours make this cuisine a resounding triumph: think matured tuna, pickled matsutake slices, sunflower cream, or Quebec Wagyu tataki, wild rose, morels and roasted onions.' In addition to the nine starred restaurants, the Quebec guide awarded green stars to three establishments for their eco-friendly practices: Alentours in Quebec City, Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Espace Old Mill in Stanbridge East. Chef-owner Tim Moroney takes a zero-waste approach to locally sourced ingredients at Alentours. According to the guide, 'Eco-responsibility is at the heart of this establishment, 100 per cent powered by renewable energy (hydroelectricity, wind and solar energy), including the kitchens.' At Auberge Saint-Mathieu, where local artisans created the dining room furniture and tableware, chef Samy Benabed works closely with two Mauricie vegetable farms, from selecting the seeds to crop planning. Other ingredients are foraged, and preserves and cured meats take centre stage during the winter. Chef Éric Gendron and his team use seasonal ingredients from the Brome-Missisquoi region at Espace Old Mill in the Eastern Townships. 'The restaurant's mission is to demonstrate that local food independence is possible,' the inspectors said. All produce is grown in on-site organic gardens and a four-season, carbon-neutral greenhouse or by 30 producers within a 50-kilometre radius. The guide also features 17 Bib Gourmands (high-quality at 'good value prices'), including Montreal's L'Express and Kamouraska's Côté Est . Inspectors recommended 76 spots, such as Montreal's Au Pied de Cochon , Joe Beef , Mon Lapin , Schwartz's Deli and Toqué! , Tadoussac's Chez Mathilde and Trois-Rivières' Épi, Buvette de Quartier , for a total of 102 restaurants. 'Our anonymous inspectors were thoroughly impressed with their dining experiences across the entire province of Quebec,' said Gwendal Poullennec, the Michelin Guide's international director. 'The selection boasts a wide array of distinctions and cuisine types — from stars to Bib Gourmands to recommended restaurants — all highlighting unique regional ingredients and extraordinary techniques.' Tanière³ (Quebec City) — two stars ARVI (Quebec City) — one star Jérôme Ferrer – Europea (Montreal) — one star Kebec Club Privé (Quebec City) — one star Laurie Raphaël (Quebec City) — one star Légende (Quebec City) — one star Mastard (Montreal) — one star Narval (Rimouski) — one star Sabayon (Montreal) — one star Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
National Post
15-05-2025
- Entertainment
- National Post
These 9 restaurants gained Michelin stars in the first-ever Quebec guide
Quebec City's Tanière³ soared directly to two-star status in the inaugural Michelin Guide Québec. The province joins Toronto & Region and Vancouver as Michelin's third Canadian destination. Nine restaurants won over the anonymous inspectors with dishes fusing creative techniques with local products, from bison hanger steak in a broth of forest spices to fire-grilled mushrooms and a bay-and-juniper-infused sabayon. Article content Article content Article content Tanière³ is the only two-star restaurant in the guide. Eight one-star restaurants round out the selection: four in Quebec City (ARVI, Kebec Club Privé, Laurie Raphaël, Légende), three in Montreal (Jérôme Ferrer – Europea, Mastard, Sabayon) and one in Rimouski (Narval). Article content Article content François-Emmanuel Nicol, the Gaspésie -born chef and co-owner of Tanière³, is renowned for his avant-garde way with boreal ingredients. He was also a ' driving force ' in pushing for the guide to recognize Quebec's gastronomic scene as a whole — not just Montreal's. Article content After Michelin arrived in Toronto and Vancouver in fall 2022, Nicol suspected Montreal would be next. 'I wrote a letter, many chefs signed it, and we gave it to the mayor (Bruno Marchand),' Nicol told Global News Morning in April. 'It took about a year or two, and now we have the whole province.' Article content Nicol trained at some of the world's best restaurants, such as Mirazur in Menton, France, Arzak in San Sebastian, Spain, and Quay in Sydney, Australia. After returning to Quebec City, he worked at the one-star Légende from 2016-2018 as sous chef and then chef de cuisine and joined Tanière³ in 2019, where he continued his boreal focus. Article content Article content In addition to the nine starred restaurants, the Quebec guide awarded green stars to three establishments for their eco-friendly practices: Alentours in Quebec City, Auberge Saint-Mathieu in Saint-Mathieu-du-Parc and Espace Old Mill in Stanbridge East. Article content Chef-owner Tim Moroney takes a zero-waste approach to locally sourced ingredients at Alentours. According to the guide, 'Eco-responsibility is at the heart of this establishment, 100 per cent powered by renewable energy (hydroelectricity, wind and solar energy), including the kitchens.' Article content At Auberge Saint-Mathieu, where local artisans created the dining room furniture and tableware, chef Samy Benabed works closely with two Mauricie vegetable farms, from selecting the seeds to crop planning. Other ingredients are foraged, and preserves and cured meats take centre stage during the winter.
