Québécois Cuisine Continues to Evolve

"We started with soufflé of pike mere jeanne, and filet of solepaupiette palais royale. Never did we taste such a magnificently delicate soufflé, and sauce for the trout was superb. This was serious eating at its best,” wrote the late owner of Chicago’s Blackhawk restaurant, Don Roth, on August 13, 1967, in a review of a $10 meal he enjoyed inside the French pavilion at Montréal’s Expo 67. The World’s Fair...