• 1/2 seal flipper
  • 1 liter of chicken stock
  • 1 onion
  • 1 carrot
  • Grain pepper
  • Thyme
  • Laurel
  • 1 tablespoon honey
  • 50 ml soy sauce


  1. Simmer the piece of meat in a hot skillet.
  2. Add remaining ingredients.
  3. Moisten with chicken stock.
  4. Cook in the oven at 280-300 °F during 12 hours until meat comes off.
  5. Reduce the cooking juice to a syrupy consistency.
  6. Spoon the sauce on the meat.
  7. Recipe by: Chef Benoit Lenglet


SUGGESTED SEAL CUT: Adult seal flipper


  • 1/2 seal flipper
  • 1 liter of duck fat
  • Thyme
  • Laurel
  • 200 g Salt
  • Pepper
  • Vegetable oil


  1. Cover the flipper with salt and incorporate the salt by massaging the meat.
  2. Leave the meat to rest during 6 hours.
  3. Rinse the meat quickly with ice water and then dry.
  4. In a hot skillet, place a layer of oil, and brown the meat on all sides.
  5. Immerse the flipper in a cauldron containing the melted duck fat .
  6. Add thyme, laurel and pepper.
  7. Place the skillet in an oven at 250 ° F.
  8. Cook for about 12 hours until the meat comes off the bone.

Recipe by: Chef Benoit Lenglet


SUGGESTED SEAL CUT: Young seal loin (veal)


  • 500g of young seal loins (veal)
  • Bread Croutons


  • 1 shallot
  • 1 tablespoons chopped dulse seaweed (New Brunswick)
  • 1 tablespoons chopped capers
  • Lime zest
  • Juice of half a lime
  • 15 ml of olive oil
  • 5 ml of sherry vinegar
  • 1 pinch of Espelette pepper
  • 1 pinch of salt


  1. Cut the loins into small dice.
  2. Mix all ingredients of the Tapenalgue.
  3. Season the meat with the Tapenalgue accordin to your taste.
  4. Serve with bread or croutons.

Recipe by : Chef Benoit Lenglet



  • Seal merguez
  • Grain cheese (to taste)
  • Kale
  • Marinated pearl onions
  • Veal stock

For sweet potato gnocchi:

  • 500 g of sweet potato puree
  • 250g of mashed potatoes
  • 300g of flour
  • 1 egg
  • Salt


For gnocchi:

  1. Mix all the ingredients
  2. Spread the dough 2 cm thick
  3. Slice strips lengthwise and cut into thumb size pieces
  4. Store in freezer

For the poutine with the merguez:

  1. Preheat the fryer to 350F
  2. Cut the merguez and roast in the skillet
  3. Add the kale with the merguez
  4. Put the gnocchi in the fryer until they go up
  5. Drain and place on a plate
  6. Place merguez, kale, onions and cheese on the gnocchi
  7. Drizzle with veal stock



Recipe by: Chef Benoit Lenglet

Plateau de Phoconailles

Faites découvrir à vos invités ces produits du terroir à saveur unique!


  • Saucisson de loup marin (+ – 120g)
  • 4 péperettes
  • Viande de phoque fumée (+ – 200g)
  • Terrine de loup marin (+ – 100g)
  • Rillettes de loup-marin (+ – 100g)
  • Mélange de légumes mariné
  • Un bon pain


  1. Sur une grande planche de bois, disposez une variété de phoconailles tranchées harmonieusement.
  2. Disposer la terrine.
  3. Agrémenter de marinades, maison (c’est encore mieux!)
  4. Servir avec un bon pain frais


SUGGESTED SEAL CUT: Loin of young (veal) or adult seal



  • Loin of young (veal) or adult seal (about 250g)
  • Butter
  • Olive oil
  • A clove of garlic
  • A sprig of thyme
  • Salt
  • Ground pepper


  1. Lightly season the meat with salt and pepper to taste.
  2. When the oil starts to shimmer and smoke just slightly, you’re ready to add the seal loin in then pan
  3. After one minute, turn the loin and add butter, crushed garlic clove and thyme.
  4. Lower the heat slightly, and spoon the butter foam over the top of the roasting loin.
  5. After 1 minute, turn the meat over and spoon the butter foam on the other side.
  6. Cook the meat this way for 3 to 4 minutes, depending on the size of the loin and your cooking preference (Extra-rare or Blue, rare or medium rare).
  7. Allow the meat to rest during 2-3 minutes before slicing

Cooking tips:

  1. The fresh ocean water used during meat processing gives the seal a natural salty flavor. We therefore suggest to season it lightly or not at all.
  2. Remove the meat from the refrigerator 20 to 30 minutes before cooking in order to temper the meat and allow it to cook more evenly.
  3. Taking the time to let the meat “rest” after cooking will ensure it is moist, tender and juicy.
  4. Seal meat is very lean, a minimum of cooking is recommended for it not to dry. Therefore, we recommend cooking seal loins no more than medium rare.
  5. Seal is a wild and similar to game meat, such as deer or moose, with a slight iodine taste. It goes well with mushrooms, wild berries or algae.