Poids | Unité | Ingrédients |
---|---|---|
2 | cups | brown sugar |
1 | litre | calvados |
4 | tbsp | seasoned rice vinegar |
10 | units | whole cloves |
3/4 | tbsp | dry mustard |
1.5 | tsp | ground cinnamon |
1 | tsp | garlic powder |
1 | pinch | cayenne pepper |
2/3 | cup | tomato paste |
1 | cup | raisins |
3/4 | cup | sea buckthorn berries |
60 | gr | Applewoord Smoked Cheddar |
Always in search of knowledge and experience, Philippe-Emmanuel Favron has worked in and presided over several Québec City kitchens and major events, including 10 years spent with Guy Laliberté as banquet chef working with renowned chefs. Now chef and co-owner of OS rôtisserie de Quartier and Chez Victor (rue St-Paul), Philippe-Emmanuel works daily to revamp the discoveries and knowledge acquired over the years for a congenial, accessible and flavourful result.