Maple and partridge (The). The culinary history of Quebec through its foods

This book should be read lightly, perhaps slowly. Be lulled by the spaces it contains. For those who want to reclaim the ancestral knowledge that unites the families who laid their foundations here.

This exceptional work presents the culinary history of Quebec as we have never seen it before. Author and restorer Elisabeth Cardin and historian Michel Lambert offer us a unique look at the past, present and future.

Photographs: Philippe Richelet - Culinary creations: Simon Mathys