Le Manoir Richelieu has perhaps a casino without his court, but it is also a great showcase for local products from the Charlevoix region. And that has nothing to do with chance!
Seated in the St. Lawrence, away from tape sets the eye to some places, with the backdrop of the majestic namesake restaurant of the Fairmont chain, we bring you a menu of flavors that will inevitably attract your eye. Is that "in the context of the Road program Charlevoix Flavour", as specified on the menu, it honors "products from the Charlevoix region within a radius of 50 km. "Besides, five logos producers in the region are prominent: the Basque farmhouse, Fromagerie Maurice Dufour, les Vergers Pedneault, MicroBrasserie Charlevoix and Charlevoix organic meats.
So you can always choose the input of the board meats and garnishes or tartar emu and Beer. For the main course, opt perhaps for a frozen duck breast with honey and five spices with gnocchi with truffle or a breathtaking sweetbreads and foie gras duo complete with a oyster stew. For dessert, the profiteroles ... foie gras (yes, really!) And an espresso chocolate sauce stewed cherry. Now you will be able to say you've tasted all the flavors of Charlevoix. Well no! It should certainly not rely just five logos on the menu. In fact, it is 75% of the menu that consists of local products. Why? Because local producers have an ally in any kitchen in the person of Patrick Turcot.
Chief and Chairman
Originally from Quebec, formed ITHQ but also by Jean Soulard, Patrick Turcot is the president of the agrotourism table Charlevoix. The association has about 35 members and aims to "revitalize the social fabric and food Charlevoix promoting the development of an integration of the production process phases, processing and marketing of local products in order to offer products unique quality. "In fact the former chief at the Fairmont Hotel Macdonald in Edmonton, Jasper Park Lodge and Fairmont Scottsdale Arizona deals with 22 local producers for the supply of its kitchens. "We have the opportunity to develop partnerships with producers. »
Observe the product
That seeks to Patrick Turcot with his brigade, "is to have a 360 degree view of the food being prepared. When we understand the food that works when you know where it comes from, it is respected more. Unfortunately, often in cooking schools, the only contact we have with food is when we see out of a 35-foot truck. It is not enough inculcates the notion of respect. "The Turcot leader is also a point of honor to organize tours to the producers for these people in the kitchen.
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"I love working with organic meat Charlevoix, not to mention the cheese at Maurice Dufour. "The Quebec leader will also reveal that he is becoming more and more fun to cook the kid. "And I love risottos! It is very versatile. I had the chance to learn to cook with Massimo Capra ", renowned Italian-Canadian chef based in Toronto for 30 years.
Far from resting on its laurels, Patrick Turcot is about to change its menu for summer. "We must dare! "He will say at the end of interview, while of course keeping the focus on the Charlevoix flavors.
