Salt intensifies the sweetness and peariness
Roger Letourneau
This salad is easy to make and you can use any vegetables you want as long as you keep in mind the cooking times of the vegetables. For example, if you have really large carrots and your parsnips are small, consider halving or quartering the carrots prior to roasting.- Roger Letourneau
This is a traditional dish made in Holland and Belgium that uses caramelization and a couple other techniques to bring out the sweetness of this vegetable, counterbalancing the bitterness. If you’re averse to the bitterness of the endive, you can cut out the root before serving. Immediately before serving, add your strips of raw endive and toss them in the sauce.- Roger Letourneau
A cheese and potato gratin originating from the Savoie region where potato is referred to as tartifle, giving the name to the dish. It calls for a cheese called reblochon, from reblocher, meaning to milk a second time, resulting in more cream in the milk.- Roger Letourneau
Two techniques to build flavour and a crispy crust—applying the salt and gin mixture a few days before cooking, then rubbing the roast with sugar and spices after the initial cooking. This will keep the crust flavourful and crispy and the meat juicy.- Roger Letourneau
This dish is made with a salt crust which gives it a nice even cooking and increases the flavours of the aromatics inside and seasons the chicken as you cook it. The key to this cooking method is the long rest period before opening that salt crust. –Roger Letorneau
Oysters are fully into their season in December and doing two preparations will showcase their diversity of flavour. Use west coast oysters for grilling, due to their creamy texture and use freshly-shucked east coast oysters due to the clean brininess that pairs well with acidity. – Roger Letorneau