Who we are ?
Now :: La Maison Le Grand is a leader in the production of cold-processed sauces. Our products are inspired by both the gourmet quality of fine European cuisine and West Coast influence on healthy, natural foods. We combine tradition and innovation. Our motto is: “artisans of the third millennium!”
Bernard Le Grand :: Musician turned chef and food lover from early childhood, Bernard set aside his passion for music to make the most exquisite pesto sauce known to man. When he finally developed the magic recipe, he realized that his new creation also needed to be launched in the world.
Tatiana Bossy :: It was at this point that Tatiana, then four months pregnant, was sent out to promote demos and taste tests throughout Montreal. Fortunately, her hard work was not in vain. Retailers, originally skeptical, soon made way for our products. And step by step, our little company took hold and prospered.
September 10, 2009 à 19 h 28 min
[...] of my tweeps, Jen Woo, approached me a while back about a company called Le Grand’s line of gourmet raw sauces, asking if I had ever tried them. When I indicated that I had not, [...]
September 10, 2009 à 21 h 25 min
@ Chris Perrins Thank you Chris, Your comments are very generous and your palate is educated and receptive. You noticed that the lemons when “confit” tasted sweeter. The traditional Morrocan method ( and not the canned and cooked version) brings out the sweetness thru the lacto fermentation process.
This motivates me to translate a bunch of recipes from the french version of the blog… Merci!
September 11, 2009 à 19 h 01 min
[...] yesterday we talked about Le Grand’s line of gourmet raw sauces (you can see all my thoughts here). Now, it’s time to cook with [...]
September 12, 2009 à 13 h 21 min
[...] for the past few days, we’ve been talking about Le Grand’s delicious sauces. (Read here for an introduction to Le Grand’s gourmet raw sauces.) [...]
September 13, 2009 à 16 h 23 min
[...] enough, this brings us to the end of our culinary explorations with Le Grand’s gourmet raw sauces. (If you are not familiar with Le Grand, you can see all my thoughts [...]
September 14, 2009 à 16 h 09 min
@ Chris Perrin That recipe sounds like a summer day at the lake, a cold beer in hand and real friends all around. Your cooking is generous and insired. Thank you for bringing those good vibes on this blog!
September 14, 2009 à 16 h 24 min
@ Chriss That’s a perfect way to keep the meat tender and moist… It brought me back to my love and quest for the perfect burger! Merci Chriss