Renowned chefs, high-level tasting, discovery of local products, for two days, lovers of good food settled around the Foodcamp, in the lair of Château Frontenac. A true delight for the senses.
EvenTouch, the event's organizer, promised a meeting where producers, chefs and foodies meet "to share their passion for gastronomy in an atmosphere that promotes discovery and the sharing of knowledge". This was the case on March 7 and 8.
Presented in the form of workshop-lectures, more than a dozen chefs shared their secrets in front of a crowd who not only licked their chops, but were also very attentive. The recipes transmitted on two giant screens were sometimes clarified by none other than Pasquale Vari, head teacher at the Institut de tourisme et d'hôtellerie du Québec (ITHQ), and well known by all those who follow the now famous program Les chefs !, presented on Radio-Canada. The several hundred people gathered for two days also had the opportunity to ask questions, whether about a point of a suggested recipe or about a product to find.
Is it necessary to specify that each workshop was accompanied by a tasting brought to the headquarters of each and everyone. All broken in perfectly. The only downside, however, is the lack of recycling bins to collect the many plastic bottles given out at the entrance.
For all tastes !
Alongside oysters from Martin Juneau and Stéphane Gadbois from Pastaga in Montreal or choux à la crème from Nicolas Dutertre from Cacao Berry, there was a whole panoply of flavors, sometimes stunning textures. And room for an open mind. As proof, the presentation made by the vegan blogger Loounie concerning her ricotta made from sunflower. Pasquale Ravi expressed his reluctance to call "ricotta" a "delicious mashed sunflower!" ". Can we call ricotta a preparation that does not contain any curds? For the person concerned, the remark was relevant in the face of this linguistic reappropriation of a pure Italian tradition. “But I don't believe there is a right or wrong answer to that question, and rather I believe there is room for discussion. "
Other tastes also impressed the diners, notably the octopus of Helena Loureiro, renowned chef of Restaurant Helena and Portus 360. Forget the rubbery taste you may have already had on your plate, Helena's was on roll on the ground! In addition, such generosity in sharing his recipe!
It was also an opportunity to discover or rediscover, in particular, seal meat, thanks to a presentation by a colleague of Pasquale Vari, Benoît Lenglet of the ITHQ.
Market place
About thirty Quebec artisans were also on site to showcase products, which were sometimes pure happiness. Whether, for example, maple bites from Ma cabane en Gaspésie, cassoulet from Québec Goose or distant flavors such as spices, peppers and vanilla from Madagascar imported and sought out on site by Saveurs Baobab de Québec.
Also more intriguing, finds such as those made at OCNI (Unidentified Edible Objects), these seasonings to be sharpened like lead pencils giving in particular lemon, basil or black garlic shavings.
Satisfied with his first experience as a great entertainer, for Pasquale Vari, an event like that of Foodcamp, it is an opportunity to see that cuisine in Quebec is more diverse and more publicized than ever. “Restaurant owners are helping it evolve, especially through social networks. It’s also a way of showing that we encourage eating local. With less food transport, we are more environmentally friendly! "
Next meeting: March 13 and 14, 2021.
