Magazine
The Local Ingredient
Découvrez trois chefs de la Mauricie puiser leur inspiration directement dans la nature environnante.
From the Sea to the Menu
Seals, seaweed bacon, Stimpson's surf clams and green sea urchins: The St. Lawrence is full of undervalued treasures. This is a foray into the world of seal hunters and of the chefs that dream of (re)adding seal to the menu of the big river’s culinary highlights.
Broadcast
Crew
Evelyne Lafleur Guy
Producer
Karine Lamontagne
Content producer
Benoit Ouellet
Director of Photography
Antoine Létourneau-Berger
Original music
Guillaume Monette
Editor
David Ouellet
Online editor
List of episodes
- Web series
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- Cooking Seal and Stimpson’s Surfclam with Tommy Roy
- Tanya Condo, Mi’kmaw Hunter
- Why to Eat Seal - by Kim Côté
- Donald Tremblay, Experienced Hunter
- William and François: The First Hunt
- Discovering Sea Bacon with Lysanne O’Bomsawin
- Preparing a Seal Gravlax with Kim Côté
- Savouring Seal and Green Sea Urchins with Tommy Roy
- Stew and Gibelotte: Traditional Recipes with Lysanne O’Bomsawin