Seal flipper stew with sage
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
Greenland halibut (or turbot) gratin with spinach and hard-boiled egg.
A creation of the Exploramer team; recipe taken from the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.
By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.
By Chef Jean-Paul Grappe, issue de “Vins et Gastronomie Fourchette bleue 2021”. This recipe is an old favourite at domaines Albert Bichot, a fine bouquet partners!
By Ms. Noëlla Simard and her daughter, Mary-Ann Simard.
By chef Jean Soulard, spokesperson for Smarter Seafood. Taken from finger food recipes from the 2016 Smarter Seafood Expo and the Smarter Seafood exhibit at the Exploramer museum (2018).
By chef Yannick Ouellet