Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and pastry-chocolate. In 2005 she moved to New Brunswick where she began her own business as caterer. Her independent research in culinary history led her to the Fortress of Louisbourg (Nova Scotia), a National Historic Site of Canada, where she developed new recipes for the site’s restaurant, and culinary workshops to the public, inspired by the 18th century recipes. She wrote (with AM Lane Jonah) the award winning book French Taste in Atlantic Canada, 1604-1758, A gastronomic history (CBU Press). Now established in Toronto, she is still involved in diverse cooking, history and writing projects. She is guest chef for many events in the city where she displays her cooking style and diversity of the French terroirs. Her company My Creme Caramel highlights French desserts and offers quality private and corporate catering throughout the year.
Quiche Lorraine: eggs, heavy cream and roasted lardons poured in a buttery crust and delicately baked