Cuisine of Quebec and France celebrated in new cookbook 'Where the River Narrows'

Quebec native J-C Poirier, an award-winning chef of St. Lawrence restaurant in Vancouver, has a cookbook with over 125 recipes celebrating classic dishes from Quebec and France.

He spoke about his new book 'Where the River Narrows: Classic French & Nostalgic Québécois Recipes From St. Lawrence Restaurant.'

Below are three recipes from the book. Click on the links to see them full-size.

Watch the video above for the interview with J-C Poirier

 

Terrine Chaude de Homard

 

 

 

 

 

Poulet à La Crème – Braised Chicken in Cream Sauce

 

 

Îles Flottantes – Poached Meringues and Crème Anglaise

 

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  'Where the River Narrows,' a cookbook by J-C Poirier.

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  Poached Meringues and Creme Anglaise from 'Where the River Narrows,' a cookbook by J-C Poirier.

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  Braised Chicken in Cream Sauce from 'Where the River Narrows,' a cookbook by J-C Poirier.

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  Terrine Chaude de Homard from 'Where the River Narrows,' a cookbook by J-C Poirier.