Our story opens in 1933 in the midst of the Depression. J.-Ren Ouimet, a farmers son borrows twenty thousand dollars to create "La Maison J.-Ren Ouimet Lte." He quickly establishes a strong distribution network for prepared foods and European cheese while developing a solid clientele. The adventure had begun. The Birth of Cordon Bleu Around the same time, a new brand is launched by the Faille brothers. Impressed by the popularity of their mothers meat pts, Lucien and Aim founded a company ...
read moreINGREDIENTS: 1 can (284 ml) Cordon Bleu Three Peppercorn Sauce 100 ml (2/5 cup) tomato paste 100 ml (2/5 cup) red wine 2 ...
read moreINGREDIENTS: 1 can 284 ml (10 oz.) Cordon Bleu Three Peppercorn Sauce 125 ml (1/2 cup) orange marmalade 2 garlic cloves, ...
read moreINGREDIENTS: 1 kg (2 lb.) lean ground beef, ground veal and ground pork, mixed 1 medium onion, minced 1 carrot, peeled and ...
read moreINGREDIENTS: 1.4 litre (1 can 50 oz.) Cordon Bleu Meat balls in gravy with round potatoes. 1L (4 cups) leek, sliced 45 ml (3 ...
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