Cheese, macaroons, smoked salmon and bison burgers. Quebec showcased 50 of the province’s culinary producers last week in Toronto at Arcadian Court overlooking Toronto City Hall.

The food was exquisite, and much of it was organic and ecologically friendly, such as Escuminac‘s maple syrup, certified Ecocert, 123 Sante‘s vegan crackers, Bec‘s natural soda, and even Crickstart‘s organic protein bars made of crickets (yes, crickets). Lacrem offers plant-based frozen desserts without dairy, milk protein, eggs or preservatives while Sinai Gourmet‘s hot pepper coulis has no artificial ingredients. Even that hallmark of French cuisine, foie gras, has gotten clean. Rougie‘s mulard ducks are raised without hormones or antibiotics.

The clean theme resonated with chef Jonathan Lapierre-Réhayem of Institut de Tourisme et d’hôtellerie du Québec (ITHQ).
All day, he prepared three “classic Quebec” canapés that also reflected his experience cooking in Japan (he’s also worked in China and France) and the colour vert. “I’m working on the green flavour,” Lapierre-Réhayem explained about his selection, “green cucumber, green apples and green herbs.”

His bison tataki featured a very red meat on crust camelina with radish salad and aioli. Another creation featured smoked salmon nestled with sour cream with larch, green apple, and lime. His vegetarian offering featured cheese, endive, nuts, apple and crabapple.


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