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 Philippe Allaire; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
Accords de dégustation
Grands Chais de France
Calvet Alsace Pinot blanc 2019
White wine
FRANCE, Alsace
Microbrasserie Le Naufrageur
White ale with thyme and lemon
GASPÉSIE, Carleton-sur-mer
Distillerie du Fjord
Gin with flavours of the Boreal forest
SAGUENAY, Monts-Valins
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.