So while some of us are running around France, Cuisine et Château’s very own Thierry Meret is writing up a storm for a new local Calgary publication. In the July/August issue that is out on shelves today, he has not one but THREE different articles published in Culinaire Magazine. He took all of his own pictures for every article, which is especially impressive for his article on the step-by-step process for Salmon Papillote. With his amazing recipe for Seafood Bouillabaisse on page 22, we have decided to give our loyal followers an extra boost, so before you attempt this one, you can always follow along with our video of the process on Youtube:

Thierry’s Chilled Mussel and Asparagus Vichyssoise on page 23 is the perfect main course on a warm summer night. He focuses on the talents of his good friends and peers in his four-page article called “Chef’s Tips” on page 34, where he features the knowledge and recipes of some of Calgary's and B.C.’s best names.