Marc Miron isa true Canadian
ic talent, Bam in

gastronomic
Quebec and educated in the finest Four Seasons-Regent

cocking schools, he started his

hote career in the Westin Oawa culinarian, his philosophy

year veteran of the world renowned

Hoeel chain.
He is a confirmed West Coast
about

Hoe Our gues chefisan eight food is “to support and develop

Jocal products with a avative inter-
national flair.”

The Four Seasons in
‘Vancouver, where Miron is the
Excautive Chef, has been serving,

guests from far and wide since
1976, and has received numerous
awands: 4 Stars from fobs! Travel
Guide, a wipk-A Five Diamond
award fom the American

Arpcmouik: Asadation (Canada’s

only bixel to se.2ive this in 21 con-

SNe van”,

See more page 2

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NEW England Pie Company's Sylvia Andrade tempts pie lovers with a warm blueberry cie —- a perfect dessert to accompany a Quebec
Meat Pie. Recipes for both are featured in this week's Julius Pokomandy column.

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