UMAMI le Magazine, 

UMAMI le Magazine, This is not an ordinary cooking magazine! Designed and written by food service professionals, its vocation is to share knowledge by conveying the generosity and contemporary values of cooking. We hope to make you live an adventure as greedy as human.

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book and magazines

The art of flavor by Amaury Guichon

Time for a trip, let yourself go by discovering the universe of Amaury Guichon.

English version

Amaury Guichon voyage gourmand

Time for a trip, let yourself go by discovering the universe of Amaury Guichon.

French version

Issue 2 – winter 2018

“Festive menu”

Winter 2018/2019

 

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They trust us

Umami is also committed to making you discover the men and women of tomorrow through different portraits to promote their profession, at the heart of their know-how. We give the floor to these professionals to know their points of view on the restaurant industry of today and tomorrow.
Patrice Demers

Patrice Demers

Patrice pâtisserie
Amaury Guichon

Amaury Guichon

chef pâtissier
John Winter Russell

John Winter Russell

Le candide
Vyckie Vaillancourt

Vyckie Vaillancourt

O'citrus
Yann Bernard Lejard

Yann Bernard Lejard

le plum's, ritz carlton
Ariane Paré-le-Gal

Ariane Paré-le-Gal

Gourmet sauvage
Alexandre Bourdas

Alexandre Bourdas

SaQuaNa

Umami team

Through Umami, we hope to make you live an adventure as greedy as human!
Claude Le Bayon

Claude Le Bayon

EDITORIAL DIRECTOR

Chef of several great restaurants with Michelin-starred baggage, Claude was captivated by the charm and terroir of Quebec. He transmits his passion through his constant search for a unifying theme that combines his two favorite homelands, Quebec and France.

Romain Delgenès

Romain Delgenès

Editor-in-chief

Romain worked the majority of his professional career in the catering industry. Thanks to his passion for wine and the culinary culture, he chose to take a different path by choosing the gastronomic edition.

Raphaël Lebaron

Raphaël Lebaron

LOGISTICS DIRECTOR

Hotel manager and sommelier, Raphael loves wine, and wine really loves him. He talks about wine as he lives, with a lot of love. His passion and his desire to always push himself to discover new things make him a logistic director always on top.

Émilie Rousselet

Émilie Rousselet

Communication director

Émilie respire la découverte de nouveaux vins. Elle travaille dans l’édition, le marketing et la communication depuis plusieurs années en France et au Québec. Son expérience et son analyse font d'elle une des pierres angulaires de l'équipe.

In a few words

As part of this new wave of culinary culture, we want to inform and entertain through visual, literary and gastronomic art.

With you everywhere

Give professionals of today and tomorrow the means to transmit their know-how and make the techniques and small tips of these great chefs accessible to all, so that everyone can cook at home.

Our strengths

Umami is also committed to making you discover the men and women of tomorrow through different portraits to promote their profession, at the heart of this know-how, we give the floor to these professionals to know their points of view on the restoration of 'today and tomorrow.

Open to the world

Umami is a magazine prepared and written by catering professionals, whose first goal is to set up for global gastronomy through different subject carried out in collaboration with chefs on every continent.

Keep in touch

The world of cooking animates you? Does it speak to you? Email us!

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273 Rue Beaubien Est, Montréal, QC H2S 1R7

Mail

info@les-editions-umami.com

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