Spicy cured seal fillet
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-Alexandre Dubé; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
Ox-eye daisy capers, you say? More precisely, these are the flower buds of the plant, which are harvested before they bloom. They are notably commercialized by the Gaspé-based company Gourmet Sauvage. Ox-eye daisy buds are less salty than those of the European caper.
Accords de dégustation
Delegat’s Wine Estate
Oyster Bay Chardonnay Marlborough
White wine
NOUVELLE-ZÉLANDE
Microbrasserie Le Trou du Diable
Orange barrel-aged beer
MAURICIE, Shawinigan
Distillerie du Quai
Delicate gin
CENTRE-DU-QUÉBEC, Bécancour
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, from the 2021 culinary workshop at Exploramer.
By Chef Yannick Ouellet
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.