Whether it’s sharing basic tips about our PAL + experiences, cocktail ideas and recipes, inspiring stories from past visits, our blog will keep you connected and creative!
Michael Otaka, sommelier at Kóz Bistro, has been in the business for several decades. He has watched trends come and go time and again, yet he remains curious about what people are enjoying—both in food and in drink. Today, he shares the fruit of his observations.
Kóz Bistro executive chef Geneviève Filion has just returned from a magnificent trip to Turkey. The trip was motivated by a desire to discover the rich culinary culture and abundant gastronomy of this half-European, half-Asian country, where she picked up ideas that will find their way onto her new summer menu.
What do people eat for brunch in Mediterranean countries? Plenty of delicious things! One key aspect to know is that savoury dishes are highly preferred. Plates are often filled with vegetables and legumes, alongside eggs, fresh cheese, flatbread, and nuts. Everything is typically drizzled with high-quality olive oil or local honey.
What do you think are the celebratory foods typically eaten in the nations of the Mediterranean Sea? Lots and lots of yummy things! The culinary cultures of the countries that border what the ancient Romans called Mare Magnum (Great Sea) aren’t all the same of course, but they do have something in common—namely, a tradition of sharing food. During any celebration, there are always enough dishes to feed an army of family and friends, and that creates a warm, sociable ambience. Ready to tune up your taste buds?
Chef Geneviève Filion is inspired by the culinary traditions of other countries—dishes with fresh ingredients and exotic flavours, which she will feature on the menu at the Kóz bistro throughout the summer season. Now that Chef Filion has finalized the details, we asked her to give us a rundown on some of the new menu items that diners will be able to enjoy…
LeCornet has part of a new team for its second season of operations, which began in recent weeks. Marie-Josée Leduc recently joined the dynamic team as manager, bringing with her a wealth of experience in the industry!
Our sommelier Michael Otaka suggests the perfect winter vintages—three red wines and one orange!—guaranteed to quench your thirst and leave you with a warm glow. These wines are all available at the Kóz bistro. Drink them as an aperitif or pair them with one of our tasty dishes.
Geneviève Filion is the chef at Kóz bistro, situated on the shoreline of Lake Memphremagog. Before being appointed to the position at the brand-new restaurant when it opened, Chef Filion had already put in time in the kitchens of the Grand Cru Escapades Memphrémagog boat, as well as at the OMG Resto—truly a veteran food expert with the PAL+ group!
The growing season is drawing to a close, but if you make some preparations before it’s over, you can preserve (in both senses of the word!) those Mediterranean flavours well beyond the summer. By conserving vegetables and herbs when they are at their best (in jars or by other means), you can enjoy them even in the middle of winter—a bonus if you want to prepare Mediterranean-style food at home!
If you've ever eaten at the Kóz bistro (or travelled around the Mediterranean), you’re probably familiar with the concept of mezze—platters of small, individual dishes filled with a variety of tasty snacks (some hot, some cold), which are served as a main meal. Typically placed in the centre of the table so diners can help themselves to what they like, the culinary tradition of mezzes comes from countries around the Med such as Greece and Turkey.
If you’re wishing that the holiday season wasn’t such a long way off or if you simply want to immerse yourself in the culture of the Mediterranean (with the idea perhaps of planning a trip in the future), we’ve got some great ideas about how to get into the mood of being in this historically rich region… Without actually having to leave the house!
As the year moves from one season to the next, we tend to adapt our diet, choosing food based on the temperature and what products are available at a certain time of year. That also applies to our choice of beverages, especially wine! Here are some recommendations about what wines are popular in certain seasons, as the year rolls by…
Meet our Sommelier Michael Otaka, whose passion for winemaking is matched only by his expertise.
All it takes is a quick trip to the grocery store to pick up everything you need to cook your favorite Mediterranean meals in order to feel like you're traveling! Find our 10 essential foods in this blog post.
A trip to the Kóz bistro is much more than a simple meal in a restaurant. It's an opportunity to broaden your horizons by sharing good mezzes (small dishes) with your friends and family and taking your taste buds on a journey.
If you want to explore Mediterranean cuisine, here are 5 essential seasonings to have at home in order to prepare this type of dish. Put your culinary skills to the test! After reading this article, you will be one step closer to mastering this type of cooking.
Our chef, Geneviève Filion, reveals her famous baba ganousch recipe! She gives you her precious advice so that you can concoct this dish at home. Discover your culinary talents and learn about Mediterranean cuisine with a recipe that you will enjoy making again and again!
Who are the faces behind Kóz? Meet Chef Geneviève Filion, Sommelier Michael Otaka and Restaurant Manager David Théberge. All three are passionate, meticulous and above all talented. They are ready to welcome you and make you live the Kóz experience!
"There's something new on the Eastern Townships dining scene: the bistro Kóz has just opened its doors, right in the heart of Magog. Kóz, a shortened version of 𝘬𝘰𝘶𝘻𝘪𝘯𝘢, means 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 in Greek. It is also the name of a small island not far from the Turkish coast."
