Sugar and spice and everything nice at Foodcamp

4319_foodcamp chef.jpg
Photo: Shirley Nadeau

Pastry chef Nicolas Dutertre revealed baking tips to some 500 attendees on the first day of Foodcamp at the Château Frontenac and shared samples of his very yummy chocolate pie made with Cacao Barry!

The Château Frontenac ballroom was filled to capacity on March 30 and 31 as some 1,000 “foodies” (500 each day) came to sample the delicacies whipped up by a dozen renowned chefs. This was the eighth Foodcamp in Quebec City, presented at the Château Frontenac for the seventh consecutive year.