
Marc’s father was a peacekeeper with the United
Nations. Inevitably, his mother’s cooking took on decidedly
international flavors of Africa, Israel, and the Middle East. Childhood
summers frequently found Marc alongside his grandmother as she scoured
the rural Quebec countryside for wild garlic, berries, and countless
other backwoods edibles. Early exposure to such a wide variety of
foods may well have planted the seeds of Marc’s own approach
to food.
Best we let Marc tell you “in his own words”.
On Region
and Culture
On Harmony
On Organics




