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Janice Tiefenbach

@staniceb

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ChefX @giagiagiamtl

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Ep. 8 - Fake allergies with @staniceb from @giagiagiamtl by @staniceb

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18 days ago

Doing my best Giuliano Bugiali impression by @staniceb

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3 months ago

Janice Tiefenbach is the guest of the podcast @on_est_dans_le_jus

Co-owner and executive cheffe of @giagiagiamtl , Janice fell in love with Montreal
We discuss how she started in the food business (I was shocked !), what are her influences, how she became a reference of the Italian culinary scene in the city, what are her thoughts about the quickly evolving industry, and her take about the question: is the chef.fe an artist?

👉 link of the episode in the bio @on_est_dans_le_jus or by commenting this post
👉 we THE podcast of the Quebec restaurant industry
👉 a new episode every week
👉 a new episode in English every month

@staniceb taken in Montreal, Quebec by @staniceb

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5 months ago

by @staniceb

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6 months ago

Dry aged coppa steak, glazed vegetables by @staniceb

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9 months ago

Sourdough panettone is not for the faint of heart.

It’s exhausting, time-consuming, technically demanding — and honestly, a little crazy.

This year alone, many great bakeries chose not to make it, and others faced failed batches. That’s the reality of working with a living madre.

To us, that’s exactly why it matters.

Before mixing a single dough, we spent countless hours researching, testing, and sourcing the very best ingredients — organic eggs @conestoga_eggs , local butter @laiteriedelabaie, the highest quality flour @farinapetra , and exceptional Italian candied fruits of @pianettadibarbieri

Each batch takes 3 full days, shaped by hand, watched through sleepless nights, and backed by months of study and teamwork.

Next week we release our last batch of the season — a special flavour by @staniceb and @mayarapalmamartin :

✨ Quince & Almond ✨
In-house poached quince, hand-caramelized almonds. Beautiful with cheese, and very close to our hearts.

Thank you for all the love and support.
God bless the Madre. 🥖✨

———

Le panettone au levain n’est pas pour les cœurs sensibles.

C’est épuisant, long, techniquement exigeant — et honnêtement… un peu fou.

Cette année seulement, de nombreuses grandes boulangeries ont choisi de ne pas en faire, et d’autres ont connu des fournées ratées. C’est la réalité quand on travaille avec une madre vivante.

Pour nous, c’est exactement pour ça que ça compte.

Avant même de mélanger la première pâte, nous avons passé d’innombrables heures à rechercher, tester et sourcer les meilleurs ingrédients — des œufs biologiques , du beurre local, la meilleure farine et des fruits confits italiens d’exception.

Chaque batch prend 3 jours complets, façonnée à la main, surveillée pendant des nuits blanches, et soutenue par des mois d’étude et de travail d’équipe.

La semaine prochaine, nous lançons notre dernière fournée de la saison — une saveur spéciale créée par Janice et Mayara.

✨ Coing & Amande ✨
Du coing poché maison, des amandes caramélisées. Sublime avec du fromage, et très proche de notre cœur.

Merci pour tout l’amour et le soutien.
Vive la Madre vivante. 🥖✨

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@larrybottiglia taken in Unofficial: Elena by @staniceb

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9 months ago

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a year ago

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a year ago

DÉPÊCHEZ-VOUS DE RÉSERVER... LES BILLETS S’ENVOLENT
Billets sur notre site ☝🏼lien dans la bio

La cheffe Janice Tiefenbach, du restaurant Gia, présentera un festin où chaque bouchée raconte une histoire alors que la voix envoûtante de Patricia Hili chantera Dalida dans un décor enchanteur.
Nous remercions nos partenaires pour cette soirée inoubliable
* Canards du Lac Brome
* Fromagerie Missiska
* Vitalité Sureau
* Argousiers du Lac Brome
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@staniceb @patriciahili @giagiagiamtl @fromageriemissiska @canardsdulacbrome @vitalite_sureau_elderberry #argousierslacbrome @tourismelacbrome #grandetablée2025 #grandetableelacbrome by @staniceb

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a year ago

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a year ago

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a year ago

by @staniceb

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