Halibut Napoleon with leek confit
By Chef Yannick Ouellet
By chef Philippe Mollé; recipe taken from Vins et Gastronomie Fourchette bleue 2021./p>
Accords de dégustation
Marchesi Antinori
White wine
ITALIE, Toscane
Microbrasserie Le Malbord
Belgian white beer with honey and thyme
GASPÉSIE, Sainte-Anne-des-Monts
Distillerie des Marigots
The seaside gin
GASPÉSIE, Caplan
By Chef Yannick Ouellet
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
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 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 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.