Open: Mon. to Fri. 11:30 a.m. to 3 p.m.; Mon. to Sat. 5:30 p.m. to 11 p.m. MONTREAL – I’ve been travelling a bit over the past few months, eating my way through some great meals in gastronomic ...

Much has been written about the seemingly odd theme of this book, which doesn’t so much simplify the Ducasse’s Michelin-starred food as much as radically change its preparations and presentations.

Just a stone's throw from the Sacré-Coeur, discover Chez Marguerite, an authentic Parisian bouillon in the 18th ...

Food; Soup; It Doesn't Get Any Better Than This Bouillon, and I Use It in Everything. By Anna Monette Roberts. Published on June 8, 2017 at 2:15 PM.

You can make this from a bonafide leftover turkey dinner, or you can make it from scratch. Made with fresh ingredients, it has a certain crisp replicability.

Bouillon is more concentrated and great for saving space, and it can last for several months in the fridge. Conversely, stock and broth should be used within 3–4 days after they’re opened. Summary ...

I use a pasta boiler to make bouillon, in the same manner I use a pasta boiler to make bone stock. I put the bones, meat and veggies in the pasta basket, where they cook and release their goodness ...