Category: Miscellaneous

Atiku: a great resource about the North and the Arctic 

Categories: Miscellaneous

Last week my colleague Vanessa drew my attention to the Atiku portal, and I spent an enjoyable afternoon looking through it.  Atiku is a multidisciplinary international resource for researchers and students, members of northern Indigenous communities, public and private sector stakeholders, and Web users who want to learn about Northern and Arctic issues, Hosted on

Mauril for the web is here

Last spring, I posted about an English/French learning app called Mauril. At that time, it was only available on mobile and tablet, but now it’s available on the web and I’ve been using it to improve my French comprehension. Designed by a team of language learning experts in collaboration with the Centre for Canadian Language

The travelling tree project: the Francophone community of the West Kootenay 

The Association des francophones des Kootenays Ouest (AFKO) has created a portrait of the diversity and richness of the Francophone community of the West Kootenay. L’Arbre ambulant (the travelling tree) project coordinator Mohammed Koné asked 175 students from local schools as well as adults in the West Kootenay region of British Columbia to share their

Serge Emmanuel Jongué: opening a door to the world

I’m a big fan of photography, and I enjoy discovering photographers I haven’t heard of. Serge Emmanuel Jongué is one of Quebec’s most celebrated documentary photographers, but I only learned about him last week. Born in 1951 in Aix-en-Provence, France, to a Guyanese father and a Polish mother, Jongué lived much of his life in

A virtual visit to Parc Jean-Drapeau

I miss going places. Since the pandemic started, the only kind of traveling I’ve done has been “armchair traveling” – “traveling” to other places via the Internet. Today, with the help of Google Earth, I took a trip to Parc Jean-Drapeau on Ile Sainte Hélène; an island at the heart of Montreal’s history.  Parc Jean-Drapeau

Kitchen party!: Chef Jérôme Ferrer’s homemade fresh cheese recipe

Categories: Miscellaneous

As a proud partner of Les Rendez-vous de la Francophonie, Air Canada asked Chef Jérôme Ferrer, member of our team of renowned chefs and contest jury member, to share his homemade cheese recipe in honour of the Kitchen Party Contest.

Good luck in the contest and enjoy Les Rendez-vous de la Francophonie!

Jérôme Ferrer immigrated to Quebec and Canada in 2011. An accomplished executive chef, Ferrer is a member of the Académie Culinaire de France and holds the title of Maître Cuisinier de France. 

His gourmet venue in Montreal, Restaurant Jérôme Ferrer par Europea, is also a member of Les Grandes Tables du Monde and has rapidly gained a devoted following in the Canadian fine-dining scene. Certified a Grand Chef in the Relais & Châteaux network, Ferrer also earned a nomination from Trip Advisor in 2018 for Best Restaurant in Canada. 

His avant-garde approach to fine cuisine, with its distinctive flair and playful spirit, has attracted celebrity diners from the four corners of the world. 


Instant Homemade Fresh Cheese

Preparation time: 10 minutes

Ingredients for 4 to 6 people:

  • 1 litre of milk
  • 6 tablespoons of white wine vinegar or lemon juice
  • Virgin olive oil
  • Lemon or lime zest
  • Herbes de Provence
  • 3 sprigs of chives
  • Sea salt
  • Freshly ground pepper
  • 2 drops of Carminée (Québec apple cider reduction)


  • Pot
  • Strainer
  • Muslin, dish towel or cheese cloth
  • Bowl or salad bowl
  • 500-ml mason jar or serving dish


  1. In a medium-sized pot, heat the milk until it starts to bubble. Do not boil it, as you don’t want it to overflow. Stir gently with a wooden spatula.
  2. Once the milk has come to a boil, remove the pot from the heat. Using a whisk, break up the thin film that formed on the surface of the milk. Pour in the vinegar or lemon juice and stir gently for a few seconds. Curds will soon start to form. Let the mixture rest for 2 to 3 minutes in the pot.
  3. Place the muslin or cheese cloth in the bottom of a strainer and place it on top of an empty container. Pour in the mixture. Using a spoon, press the cheese to drain it well and form a small block. Let the fresh cheese dry for about 2 minutes.


  1. Season your cheese with a few flakes of sea salt. Add the freshly ground pepper, Herbes de Provence, finely chopped chives and lemon zest.
  2. Cover the seasonings with olive oil and add a few drops of Carminée.

It will keep in the fridge for about 1 week.

Introducing Mauril

Have you met Mauril? If not, let me introduce you.   Mauril is a free app being developed by the CBC/Radio-Canada to help users to learn French (or English) using video and audio content from CBC\Radio-Canada. The app is named for the Honorable Mauril Bélanger, the former Ottawa-Vanier MP who championed official languages in Canada.  Personalized

Dinner time! – Au fricot!

Nothing warms you up like a bowl of hot stew in the winter, and no one knows this better than Acadians. Today I’m writing about fricot, a hearty Acadian stew usually made with meat, fish, or seafood, potatoes, onions, and fluffy dumplings. It is said that fricot is so important to Acadian food culture that

The Farmers’ Bank of Rustico: an Acadian bank

The Farmer’s Bank of Rustico was North America’s first community-based bank and an early model for Caisses populaires and credit unions. Three thousand Acadians living on what is now called Prince Edward Island (then Île Saint-Jean) were deported by the British in 1758. About 30 Acadian families hid and remained on the island, but when

One night in Montreal – Jill Barber finds her (French) voice

This story of a love affair begins more than a decade ago at the Montreal Jazz Festival. On the recommendation of a friend, Mississauga-born pop-jazz singer-songwriter Jill Barber performed a French translation of her song, All My Dreams. Her French wasn’t perfect, and she felt shy and tentative, but the audience loved Tous mes rêves,