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Situated at the top of a triangle between Ottawa and Montreal, Mont Tremblant has food options that combine classic French cooking styles with Canadian ingredients.
BBC: Haute cuisine hits North American slopes
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America's collective intrigue with boeuf bourguignon can be nearly single-handedly credited to the food legend whose 1961 tome "Mastering the Art of French Cooking" held rhapsodic praise for the stew that she encountered when living in France.
WSJ: Where's the Best Boeuf?
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Harold had written a section in the book where he said that browning meat doesn't keep in the juices -- and that flew in the face of all the things I had learned about classical French cooking up until then.
CNN: Heston Blumenthal: Why snail porridge consumes me