Latest news with #Boursin
Cision Canada
7 days ago
- Entertainment
- Cision Canada
Bon Appétit, Toronto & Montreal: Boursin Partners with Canadian Chef Laurent Dagenais to Gather, Share, and Savour with a European-Style Cheese Window Français
The partnership encourages Canadians to celebrate and host at any time of the year, with La Petite Fenêtre Boursin; a surprise pop-up window for one day only in Toronto and Montreal. TORONTO, July 23, 2025 /CNW/ - Boursin is thrilled to announce a limited-time "cheeseboard" window experience celebrating the joy of gathering, in partnership with acclaimed Canadian chef Laurent Dagenais. Boursin, known for its rich, creamy texture and bold flavours, is bringing its signature charm and its passion for gathering—to the streets of Toronto and Montreal with a surprise European-inspired activation: La Petite Fenêtre Boursin. Partnering with celebrated Montreal-born culinary creator Chef Laurent Dagenais—known for his viral recipes and effortless approach to entertaining—Boursin is offering complimentary, chef-designed cheese boards in two beloved neighbourhood spots. For one day only, in Montreal on August 2 and Toronto on August 8, pedestrians passing by can enjoy complimentary, custom-designed cheese boards and take a moment to enjoy Boursin together. Inspired by Florence's iconic "wine windows" that surprise passersby with discreet sips from a hidden soirée, the La Petite Fenêtre Boursin invites Canadians to experience that same sense of spontaneous connection. This summer, the Boursin window brings an unexpected moment of gathering and indulgence — a delight designed to spark shared enjoyment. Each board contains a charming moment of surprise by centering around one of three delicious flavours: Fig & Balsamic, Garlic & Fine Herbs, Shallot & Chive and Basil & Chive. "I wanted to create something that felt indulgent but totally unpretentious—like you're sharing a board with your best friends in the south of France," says Chef Laurent. "The idea behind this event is to inspire people to come together. Good food and meaningful gatherings aren't just for the holidays. We hope La Petite Fenêtre Boursin encourages people to pause the hustle and bustle of everyday life, enjoy Boursin, and share quality time with one another." This summer, inspired by the joy of coming together, Chef Laurent channels his passion for hosting into every detail of the experience. His thoughtfully crafted boards are meant to surprise, delight, and spark connection; perfectly capturing Boursin's spirit of effortless entertaining. Just like Boursin, these boards are guaranteed to be instant crowd-pleasers, encouraging enjoyment in unison with friends and family on any day of the week. Event Details: Montreal: Date: Saturday, August 2 Time: 1:30 PM – 5:00 PM (while supplies last) Location: 957 Mont-Royal Ave E Toronto: Date: Friday, August 8 Time: 2:30 PM – 6:00 PM (while supplies last) Location: 730 Queen Street West Whether you're planning a picnic, meeting a friend for coffee, or simply strolling by, the La Petite Fenêtre Boursin invites you to pause, connect, and savour the moment. This summer, let Boursin and Chef Laurent surprise you with a delicious reminder that some of the best gatherings are the ones you didn't plan for. About Bel Group Canada Bel Group Canada inc. is a subsidiary of Bel Group, a world leader in branded cheeses and a major player in the healthy snack market with distribution in nearly 120 countries. Created in 2005 to boost the development of the Group's activities in Canada, The subsidiary now employs 275 people in Canada, contributing to the Group's mission of providing healthier and more responsible food for all. Its brands Boursin® and The Laughing Cow® are produced under subcontract in Canada with local partners and Babybel® is produced at the company's plant in Sorel-Tracy, Quebec. Bel Canada Group also owns MOM Group, makers of GoGo squeeZ® fruit pouches based in Toronto.
Irish Daily Mirror
20-07-2025
- Health
- Irish Daily Mirror
Chef shares simple tip to make the perfect omelettes at home
Omelettes are the perfect quick and easy meal for breakfast - they can be whipped up in a matter of minutes, and are simply delicious. A nutritious meal, they're rich in protein, vitamins, and minerals, making them a healthy choice. Now, one chef has shared an easy method to make your omelettes even more delicious. Ellis Barrie has revealed how to cook an omelette in minutes and it's what you add to it that will make the biggest difference. There are two foods which Barrie suggests adding to this breakfast meal for added flavour. Barrie says the key to a good omelette is adding spinach and cheese to the recipe, Express reports. To make this healthy breakfast, you should: Start by melting a knob of butter in a frying pan placed over a medium heat. Next, you should add the spinach and cook for a minute or two. After this, you should season with salt and pepper and then tip out onto a plate. After this, beat the eggs in a bowl until mixed and return them to the frying pan. Add the remaining butter and melt until it turns foamy. With the beaten eggs, tilt the pan to distribute the eggs evenly and leave for 20 seconds. You'll then need to use a spatula or a wooden spoon to draw in the sides of the eggs to the centre, and incorporate butter. Then, gently shake the pan to redistribute the egg to the edges. For flavour, sprinkle over cheese and spinach while the egg is still runny in the middle. Take the pan off the heat and let the egg continue to cook in the warmth of the pan. Finally, season with salt and pepper, says BBC Food. There's a huge range of toppings you can add to your omelette. Cheese is one of the most common additions but if you're wondering which type of cheese is best, Eating Well has shared what you should look out for. It says: 'There's nothing wrong with choosing classic grated Cheddar to complement some crispy bacon or well-seared breakfast sausage, but a softer cheese, like chèvre or a herby Boursin, amplifies the gooey factor and leaves you with creamy bite after creamy bite. 'Softer cheeses, stirred together with your proteins and cooked veggies, also help with ingredient integration, assuring that every bite has a little bit of everything.' By following this simple recipe, you can create a delicious healthy breakfast to start your day off with a nutritious meal. Subscribe to our newsletter for the latest news from the Irish Mirror direct to your inbox: Sign up here.
Spectator
16-07-2025
- Entertainment
- Spectator
2712: Revisions
When paired the unclued lights, one hyphened and one French geographical name, and another which is a combination of 18 & 33, are somehow related. Across 1 Freight making vehicle move (5) 6 The architect's malign intentions? (7) 13 Legal term about wills in US and Spain – late revision (4-5) 15 House-builders' workplace isn't pleasant to see, we're told (4) 16 Belgian crime writer, if not in France, entertains me (7) 17 Strips and barely moves? (7) 21 Rail operatives picked up in major station (5) 24 Pacific root-crop mirrored in protectorate (4) 27 Disclose head has left for Harrow's rival (4) 35 Lover and friend breaking Laura's heart (7) 36 It may have had a careful owner and was accustomed to endless attention (4,3) 37 Some Boursin for Caesar's bears (4) 38 Sandwich spread and spam served with tea, note (4,5) 40 Strange actors changing places at Roman fortress (7) 41 Jimmy has a change of heart for old horses (5) Down 1 Form One, placid with American in charge of RVW's work, say (9,5) 2 Work is over for them, taking endless leisure around isle (8) 4 Brother to have nowhere to swim in popular resort (9) 7 Rough estimate – about one thousand – died here (5) 9 'On your feet!' and 'Get up!' for banking facilities (8,6) 10 Odd strain of stage of an insect's development (6) 12 Pulls the trigger at first signs of growth (6) 14 Guiding light to join the criminals (6) 20 It measures pressure on awfully remote isle, first (9) 22 Queer fish gathering under dam on river (6) 23 Entranced stirring marinade (2,1,5) 26 1A that's discarded from high fliers before noon (6) 29 Popular suit manufactured for northerners (6) 31 A floosie's upset rock bands (6) 34 Frostier early reception initially, after getting here in France (5) 35 Carpet the setter after a fiddle (5) Download a printable version here. A first prize of a £30 John Lewis voucher and two runners-up prizes of £20 vouchers for the first correct solutions opened on 4 August. Please scan or photograph entries and email them (including the crossword number in the subject field) to crosswords@ or post to: Crossword 2712, The Spectator, 22 Old Queen Street, London SW1H 9HP. Please allow six weeks for prize delivery.
Vancouver Sun
12-07-2025
- General
- Vancouver Sun
Recipe: Fast and easy Creamy Chicken and Asparagus Penne
This creamy pasta hits the spot for comfort food and a quick weeknight meal. It's made with tender strips of chicken breast, a rich garlic herb cheese sauce, penne, and crisp-tender asparagus. It's all tossed together in one pan for an easy, satisfying dinner. The sauce is built in the same pan used to cook the chicken, so you get all that flavour without extra cleanup. And while it tastes like something you might serve to guests, it comes together in about 30 minutes. Two things set this recipe apart: a simple trick for keeping chicken breast juicy, and a lighter, smarter way to thicken the sauce without relying on extra cheese. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Tip: A better way to cook chicken breast Chicken breast is a lean cut, so it can dry out and become tough, especially when pan-fried. But there's a simple trick borrowed from Chinese restaurant kitchens that helps keep it tender. The secret is baking soda. Just half a teaspoon is enough to raise the pH level on the chicken's surface, which changes how the proteins cook and helps the meat stay moist and tender. This technique is commonly used in stir-fries to keep chicken soft and succulent. Let the sliced chicken rest with the baking soda and seasoning for 10 to 15 minutes before cooking. It's a small step that makes a noticeable difference. Just be careful not to overdo it, since too much baking soda can leave a soapy taste. Tip: A lighter way to thicken creamy sauces Many creamy pasta sauces rely on cheese or heavy cream to thicken, but this recipe takes a different approach. Using a cornstarch slurry gives the sauce a smooth, silky texture without making it too heavy or rich. Because the garlic herb Boursin cheese already adds plenty of flavour and creaminess, the cornstarch helps keep everything balanced. The sauce ends up just rich enough to coat the pasta without overpowering the chicken, asparagus, or herbs. It's a simple swap that lets all the flavours shine through. Ingredients: 2 boneless, skinless chicken breasts, sliced ½ tsp. baking soda 1 tsp. lemon pepper seasoning Salt, to taste ½ lb. (250g) penne pasta 1 bunch asparagus, ends trimmed and cut into 1½-inch pieces 1 tbsp. olive oil (plus more as needed) 2 to 3 cloves garlic, minced 1 package (150g) garlic and herb Boursin cheese 1 cup (240ml) chicken broth ¾ tsp. each dried basil, dried oregano, and dried parsley 1 tsp. cornstarch mixed with 1 tbsp. cold water Freshly grated Parmesan cheese for serving Instructions: In a bowl, combine the sliced chicken with baking soda, lemon pepper, and a pinch of salt. Toss to coat and let rest for 10 to 15 minutes. Bring a large pot of salted water to a boil. Add penne and cook according to package directions. When about 5 minutes of cooking time remain, add the asparagus to the pot. Cook until pasta is al dente and asparagus is just tender. Drain and set aside. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and nearly cooked through. Transfer to a plate. In the same skillet, add a little more oil if needed and sauté garlic over medium heat until fragrant but not browned, about 30 seconds. Add chicken broth and stir in Boursin cheese and dried herbs. Stir until the cheese melts and the sauce is smooth. Return the chicken to the pan and simmer gently until fully cooked. Add the cornstarch slurry and cook for another minute or two, until the sauce thickens enough to coat the pasta. Add the drained pasta and asparagus to the sauce. Toss to coat everything evenly. Taste and adjust seasoning with salt and pepper. Serve hot, with freshly grated Parmesan cheese. Serves 4.
Eater
30-05-2025
- Business
- Eater
Legendary Los Angeles Brand Randy's Donuts Rolls Into the Bay Area
Like moths to a flame, the 32-foot, oversized doughnut that has loomed over the 405 and graced the top of Randy's Donuts in Inglewood has drawn customers to its doors for over 73 years. Now the brand is heading to the Bay Area, SFGATE reports, with plans to open a new location in Santa Clara at 2595 Homestead Road. It's all part of a franchise agreement involving Bay Area restaurant owner Adeel Siddiqui, of the Port of Peri Peri brand. That location will open in 'the third quarter of 2025,' but that's not all: Siddiqui and his partners also plan to open Randy's Donuts locations in San Jose, Redwood City, and Fremont, as well. Kermit Lynch Wine Merchant, Part II A popular Bay Area wine importer is adding a new shop to its ranks: After 53 years in business, Kermit Lynch Wine Merchant will open a second location in the fall or early winter. The San Francisco Chronicle reports the new shop will be located at Marin Country Mart in Larkspur. Check out this Caribbean- and Filipino-inspired pop-up dinner Chef Leonard Roberts III brings his Silent Table pop-up to Oakland's Burdell on Monday, June 2. Roberts is an alum of the Brundo chef residency program at Cafe Colucci, and now he's readying a five-course dinner 'inspired by the food and flavors of the Caribbean and Filipino islands.' Tickets and seating times are available via Tock. Verjus launches a lunchtime deal If you're among the San Francisco locals who eagerly welcomed back Jackson Square wine bar Verjus in November 2024, the team has a fun new offering: prix fixe lunch. From 11:30 a.m. to 2 p.m., Thursday through Saturday, diners can relax under the shiny red ceiling to enjoy a starter and main course, plus a glass of wine or dessert, for $50. The launch menu includes a decision between sugar snap peas or pate en croute to begin; for the plat principal, diners can choose the omelette Boursin, saucisse manchego, or le grand aioli. For the dessert route, nosh on profiteroles or pain perdu. Extra dishes to add to the table will be available as well, such as oysters, scallops, or razor clams. Sign up for our newsletter.
