Quail stuffed with black walnut and foie gras, some fresh mushroom from the season and stuffed morrels with some quail liver and heart, “…”
I want to pay tribute to our forests and also to our ancestors who lived there using ancestral cooking methods such as crust baking and banique bread. I also want to bring back memories and make you nostalgic with the smell of dead leaves when you go mushroom picking. The mushrooms will also be showcased, as will some of the trees that can be found there. I really want to transport the judges to a forest in the middle of autumn.
Boutte Terry
Canada
In the kitchen, we throw away the unloved and unsaleable offal of lamb. Stunned by this vision of non-valuation, I wanted to honor...
Lamb triptych: a la royale, trippes in their nest, squid with his marine forest paired with a broth nectar
In the kitchen, we throw away the unloved and unsaleable offal of lamb. Stunned by this vision of non-valuation, I wanted to honor it. I drew inspiration from the wild northern Canadian landscape that became my home 9 years ago, and from the terroir of my native southwest France, which brings back warm memories. With my dish, I want to enhance the value of this country-style cuisine, with a modern twist that's both technically raw and delicate, to give offal back its nobility.