Situated at the top of a triangle between Ottawa and Montreal, Mont Tremblant has food options that combine classic Frenchcooking styles with Canadian ingredients.
America's collective intrigue with boeuf bourguignon can be nearly single-handedly credited to the food legend whose 1961 tome "Mastering the Art of FrenchCooking" held rhapsodic praise for the stew that she encountered when living in France.
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 Frenchcooking up until then.