The umami theater
BŌ Cuisine d’Asie will draw its inspiration from the dishes of monsoon Asia (the great region of the south-east of the continent) by adding a touch of Quebec terroir. In fact, we dream here of achieving a real crossbreeding of culinary traditions.
“We want to bet on freshness and subtlety to emphasize specific Asian culinary features in terms of fish and plants, but we also want to unite all of this with our culture to integrate the know-how and products of the artisans of here, ”explains Chef Morin, whose team was finalizing the recipe test and recruiting the brigade at the time of the interview. “Our goal is to be the theater for the umami-Quebec flavor.”
In the list of ingredients, therefore: valued species of fish from the St.Lawrence River, seaweed from the Gaspé, miso paste made in Quebec, broad beans to replace edamame, grilled canola oil for au instead of sesame oil, etc.
At the table, we could obtain, for example, thin slices of char flavored with nikiri with su-miso sauce and radish zest as a starter, a sirloin steak in garlic and soy juice with vegetables infused with ginger as a main course, then a wild tea flank with matcha tea financier and sweet clover infusion and floral meringue for dessert.
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