About the author

Welcome on my blog

It is with  pleasure that I share my culinary passions as well as many other topics such as my occasional travels and my discoveries. I invite you to cook with my recipes that are always tested before posting.
 

You will find dishes I created as well as recipes passed on by family, friends and neighbours who kindly accepted to share their family secrets recipes.

Micheline Mongrain Dontigny

About me

As a very young child, I loved watching adults prepare their meals. I began my first cooking experiences when I was a teenager; on weekend I prepared dishes I had learned in my culinary courses at school. Later on, as a newlywed, I discovered that I had a real passion for cooking. All subjects about food interest me; food history, growing and producing food as well as the varied techniques to prepare dishes. I also love reading, learning and cooking the food of other countries.
 

My training as a chef and the many years of experimenting in the kitchen brought me to teach cooking classes, to work in restaurants, to write and publish many cookbooks, to contribute to food magazine as well as give lecture on Quebec culinary history.

Culinary Career summary

I have been working in the world of food for more than 35 years. Graduated from the Hotel and Tourism Institute of Quebec in 1980, I worked as a chef in a French cuisine restaurant, I operated a cooking school for more than 15 years and held a position as hotel manager in the Mauricie region. I also wrote  articles on food and the history of food, some of which have appeared in the magazine Châtelaine, Ricardo and the history magazine Cap-aux-Diamants.

Since 1988, I have written 14 cookbooks published by Éditions Héritage Inc., Éditions du Trécarré and my own publishing house, Les Éditions La Bonne Recette. These titles are: 150 recipes for Saguenay-Lac-Saint-Jean, La Cuisine Rapide, Légèrement Vôtre, Traditional Quebec cooking, , La Cuisine Traditionnelle de Charlevoix, La Cuisine Traditionnelle de la Mauricie,La Cuisine Traditionnelle des Cantons de l’Est, Délices traditionnels du Québec, l’Érable son histoire sa cuisine, Saveurs et parfums des 4 coins du monde : Soupes, Saveurs et Parfums des 4 coins du  monde : Cuisine cajun et créole et l’Érable, c’est bon en sirop! and Les Grands Classiques de la Cuisine d’Ici chez Guy Saint-Jean Éditeur. The books on Soup and Cajun Creole were also published in English language.

I gave cooking demonstrations, lectures on the history of Quebec cuisine and organized the “Marché du Terroir” at the Salon de la Gastronomie in 1998 and 1999. In 1998, I started a website in which various articles and recipes can be read at cookingwithmicheline.com

 

I gave cooking demonstrations, lectures on the history of Quebec cuisine and organized the “Marché du Terroir” at the Salon de la Gastronomie in 1998 and 1999. In 1998, I started a website in which various articles and recipes can be read at cookingwithmicheline.com

My expertise was required to develop recipes for clients. I was a member of the jury for the Canadian Grand Prix New Product Awards in 2000 and 2001, and was a member of the jury for the Cuisine Canada Cookbook Awards’ Best Cookbook Awards in 2001 and 2002. I was french chair of this contest for 6 years for books published in French. I also has been President of the Association pour la Presse Gastronomique et Hôtelière and a member of the International Association of Culinary Professionals, for whom I presented a workshop (at the 2003 Annual Conference) on Quebec Cuisine for 275 food professionals, attendees from all over the world.

I live in the Quebec Charlevoix region where I cook and test recipes inspired by my culinary discoveries from here and elsewhere, vegetables from her garden and edible foods I picks in the Charlevoix forest.

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