Marie Asselin

Food + Travel Writer and Translator, Recipe Developer

Canada

Portfolio

FoodNouveau

A Bowl of Ramen, Just Like in Tokyo: Ippudo NY

The problem with going to Japan is that it completely shifts your expectations of Japanese food. When you come back, what you thought tasted great before you left now feels...

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Le Clocher Penché

Opened back in 2000, casual bistro Le Clocher Penché is an institution in Quebec City. Popularly used words we hear so much today and the practices they represent fuel the...

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Fine Dining On the Go: Panache Mobile

While Quebec City shows no signs of changing its anti-street food regulations, initiatives like Panache Mobile still allow food lovers to enjoy fresh, high-quality meals on the...

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Hosaka-Ya Ramen

Japanese cuisine is very new to Québec City. Sure, the city has a profusion of sushi joints (most of which serving rolls that have nothing to do with Japanese sushi) and there...

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Quebec City's Best Traditional Poutine: Chez Ashton

Chez Ashton is an institution in Quebec City. Ask locals what their favorite poutine is, and the vast majority will reply it's Ashton's. Founded in 1969 by Ashton Leblond, the...

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Le Canard Goulu

Le Canard Goulu is a Muscovy duck farm located on the South side of the St. Lawrence River, in the small village of St-Apollinaire, about a half-hour outside of Quebec City. It...

Recipe Development

Food Nouveau

Asparagus, Soft-Boiled Egg, and Dukkah Tartine

If you live in a northern climate, you know the gleeful feeling that comes with seeing the first seasonal crops appear on market stands. Asparagus are among the first of a long...

Food Nouveau

Pistachio and Strawberry Verrines

I've had a major crush on pistachios ever since I came back from Sicily. As the only region cultivating the nut in Italy, Sicily is especially proud of its "green gold," serving...

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Lobster Club Salad with Champagne Vinaigrette

It's one of my favorite times of the year: lobster season! I love cooking with lobster because I find it incredibly versatile. Although many people like to eat lobster straight...

Food Nouveau

Creamy Miso Squash Soup with Seared Brussels Sprouts and Apple (Dairy-Free, Vegan)

What makes creamy soups served in fine dining restaurants so delicious? The garnishes! Of course, the flavors incorporated into the liquid component of the dish are important,...

Food Nouveau

Strawberry and Rhubarb Crumble Pie

In my last post, I talked about a mix of ingredients (strawberry and pistachio) that I thought was great but, in fact, isn't-at least, according to flavor experts. Now, I think...

Food Nouveau

Freestyle Asian Noodle Salad

Contrary to many good cooks I know, I love following recipes. I don't believe that they are restrictive. On the contrary, I feel super satisfied and proud when I follow a recipe...

Food Nouveau

Almond Panna Cotta with Salted Praline and Macerated Blueberries (Dairy-Free)

I have a newfound crush on panna cotta. I see it all the time on cooking shows, and until quite recently, I simply could not understand why it was so popular. Pudding with a...

Food Nouveau

Crispy and Raw Kale, Beets, and Pecan Salad

Is it spring yet? Not here in Quebec City, it's not. No flowers or even buds are in sight yet, and it's been raining for several days straight-which, in a way, is good because...

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Wild Blueberry Brown Butter Financiers

Ah, wild blueberries. They're simply not the same as the regular, dare I say, ordinary blueberries, aren't they? Tiny but twice as tasty, wild blueberries are said to contain...

How-Tos

FoodNouveau

How to Make an Authentic Bolognese Sauce

I’ll be flying to Rome at the end of the month and, to prepare for my trip, I’ve been reading guidebooks every night, sticking Post-It notes to each spot I want to visit and...

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How to Make Arancine con Ragù

I discovered Arancine during one of my first trips to Italy, but I have truly fallen in love with them last month in Sicily. They're the perfect finger food: creamy rice, slowly...

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How to Make Gougères

I have long been addicted to gougères. These cheesy savory choux-like confections that are light as air, with a slight crunch on the outside and a moist, tender interior are...