Maison Cote Edible made in Vancouver BC Granville Island Farmer Market

We are now at our 3 week of Thursday GI Farmer market what a great location come to visit us from June to October from 9 AM to 3 PM

Maison Cote Edible made in Vancouver BC (Today Production) Vancouver sea salt seasoning since 1993

Vinegar and vinegar jelly

Strawberry & fig light balsamic glaze
Fig saba vinegar
Fig 10 year old balsamic
White Truffle Balsamic
Peach balsamic
Strawberry Balsamic jelly

Rubs
Morrocan rub
Chicken rub
Salmon rub
Lamb rub
Fish rub
Tandoori rub

Seasoning and infuse sea salt
Southwest seasoning
Potatoes seasoning
Fish Seasoning
Vancouver Steak seasoning
Black sea salt
Saba sea salt
Balsamic sea salt
Hot Daddy sea salt

Maison Cote at the Granvile island, Granville Island, Granville Island Farmer market every thursday

The Granville Island Farmer market have start the 2011 Season every Thursday from 9 Am to 2 Pm. but we could stay till 4 PM if not sold out, come and shop local

Maison Cote Edible made in Vancouver. Vancouver farmer markets season is on

I am back, Even if we have one of the most cold and rainy spring EVER in Vancouver, we are back at the Vancouver Farmer market Trout lake, Kitsilano, in two week at Nelson park for the West end farmer market and tomorrow we are opening the Granville island outside farmer market.
Whistler Farmer Market will open on Father Day Upper Village at the Chateau
See you at the Market

Maison Cote Edible made in Vancouver (Hong kong memories)

I am creating 2 new flavour to my collection with a Hong kong Inspiration.
My Friend Yu bring me to this little Hong kong Pastry Shop and it look great like a lot of those pastry and cup cake place we order 3, a green tea, Chocolate caramel & fleur de sel cup cake & one lytchee raspberry & rose macaron.
I have to say I am not a fan of the Cup cake I do not get it I try two time the shop in Vancouver and it taste like sawdust they are not better then a Duncan hines mix just more dry with lot of sugar and fat, no particular pleasure to eat, So I try the one in Hong kong, It taste like France, it was light, moist, Oh so tasty, the fleur de sel was in perfect proportion to bring the caramel & chocolate taste to a new level of flavour, here in Vancouver they put so much of it it just taste salty caramel more is not better guys. Then we have the macaron usually I am not a big fan of them outside France as they are made in huge commercial facility they are dry and have not lot of flavour, this one was so perfect I had the impression to be at Laduree in Paris, the raspberry, lytchee & rose was so wonderful the texture crack when you bite soft in the middle and the flavour just give there taste in a delicate manner to please your palate.
to keep a long lasting memories of this wonderful day I created a raspberry, lytchee & rose Champagne Vinegar & a Raspberry, lytchee & rose sea salt.
I hope you will love them as I do.

Thank-you Hong Kong

Thank-You to all my Friends in Hong kong, new & old who always make sure to make every one of my visit better then the last one. I do not know how you make it but each time I am sure it is impossible to top and you always do.
I am the most lucky person in the world to be able to have you as friends, To all: Pia, Dune, Bonny, Ann, my Ann, Keiki, Wendy, Shaun, Johnson, Madame Lo, your two daughters, Mavis, Alex & you Yu especially you YU a million Thank-you for those unforgettable 13 day, incredible Dim sum, lunch, snack, dinner, the trip to Macau, pick me up here & there dropping me back to the hotel every night... You Friendship are all so important to me.
Thank-You, Thank-You & Thank-You
Jean-Pierre

last day in Hong kong

Last day in Hong Kong now back to a week of Jet lag in Vancouver.