Saganaki-style whelks
By Chef Yannick Ouellet, from the 2021 culinary workshop at Exploramer.
The perfect butter to add a little twist to your lobster, shrimp or mussels. Give it a try!
By Un Océan de Saveurs, a company based in Quebec’s Gaspé Peninsula specializing in harvesting and processing edible seaweeds.
The sea lettuce flakes from Un Océan de Saveurs, that are used in this recipe have a plant-like flavour resembling sorrel and spinach with aromatic briny notes.
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
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.