From Jane Adey – CBC News
Chefs say food hypocrisy has no place at their tables
Chef Jean-Philippe Bourassa-Caron prepares poached eggs and a bordelaise sauce for a new feature at his Chez Boulay restaurant in Quebec City.
The sauce and eggs complement an unexpected part of this brunch dish, a meat terrine made with seal.
“I really like to work with seal because it’s a nice taste,” said Bourassa-Caron.
Chez Boulay is one of 20 restaurants in Quebec City, Lévis and Montreal taking part in the second annual Seal Fest, a 10-day culinary festival celebrating seal meat. READ MORE