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editionap.ca
The heat is on for these champion chefs GREGGCHAMBERLAIN gregg.chamberlain@eap.on.ca
PLANTAGENET | They are some of the fin- est chefs ever to come out of the kitchens of Québec. What they all have in common is the ability to prepare dishes that will please any palate. What will decide the winner of this year's Défilé des Chefs in Plantagenet said Chef Jacques Lepage of La Cuisine Jean Bernard, the event host, is which chef has the most passion. "For my part, I always look to please with whatever I put on the plate," said Lepage, the local catering outfit's executive chef. "The day I am not able to make somebody happy with what I serve, then I am going to back off." This year's competition had each chef required to use four particular ingredients as part of his or her creative efforts in the kitchen. The winner of the competition, Martin Gagnon of Atelier Archibald in Beau- mont, will represent Québec at the nation- als in Edmonton, Alberta later this year. The four mandatory items for this year’s
menu competition included mozzarina boufala courtesy of Saputo cheesemakers. “It’s a cheese with no taste,” said Chef Lep- age. “So they had to work to make some- thing good with it.” Fresh salmon that the chefs had to fillet and de-bone themselves and tri-tip beef were provided for the main entrées. The beef presented one of the greatest chal- lenges to the competitors. “Tri-tip is the worst part to work with,” Chef Lepage said.“A butcher uses it to make ground beef.” The dessert dishes all demanded two types of chocolate, one a cooking type and the other a finishing chocolate. Chef Lepage has his own ideas what he might do with these four items, if he were in a competition. A bit of hot sauce for flavour and a nice breading for the cheese. The salmon he would divide in half and present a twin plate, one side cooked and the other side prepared tartare. The tri-tip beef would be sliced and then marinaded before cooked under a fast heat with a balsamic and maple reduction, a signature method for La Cuisine Jean Ber- nard. The dessert would be a mousse with mango filling mixed with either cointreau or grand marnier. During the past few years the annual Dé- filé des chefs has helped put a spotlight on Plantagenet in the culinary world of Qué- bec and Ontario. The spinoffs, Chef Lepage noted, are both economic and cultural. “It’s helped to promote the gastronomic meals in the area,” he said. “It was kind of non-existent before.” Now local catering outfits like La Cuisine Jean Bernard are enjoying greater demands for business and even challenges to push their menu offerings to new heights of ex- cellence. The evening supper portion of le Défilé des chefs serves as both the final display of the winning chef’s skills and also a fund- raiser for a bursary program that helps local students pursuing careers in the culinary arts. Event organizers are still calculating the final tally for this year’s fundraiser.
Mise à jour importante des numéros de téléphone et de télécopieur de l’ACSM pour P et R Important update of CMHA’s P-R telephone and fax numbers Téléphone /Telephone: Casselman 613 764-0654 Centre Horizon Centre 613 764-2055 Hawkesbury 613 938-0435 Centre Oasis Centre 613 933-5849 Plantagenet 613 686-4379 Rockland 613 446-0537 Télécopieur / Fax: 613 936-2323
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