Lhe owner of the restaurant Mr. Wells has been concocting for twelve years now a revisited tourtière which is a hybrid between the traditional recipe of Lac-Saint-Jean and the meat pie, also called tourtière, outside the region. In the context of the pandemic, this dish was ideal for delivery and take out orders. Each of the 50 or so pies sold daily contains five pounds of meat and can satisfy the appetites of six good eaters.
His tourtière, which the chef describes as “wicked”, is garnished with smoked capon, beef braised in red wine and a mixture of ground pork, mushrooms, white wine and spices, savory, not to mention the potatoes. Everything is cooked in a 100% butter dough. Each tourtière is sold for US $ 50. “When you look at how many people it feeds and then the quality, it does not cost a lot of money,” he exclaimed.
Due to the health crisis, Hugue Dufour works with a small team of only five people. Thanks to its take-out orders, its deliveries and its boutique, which offers a variety of products in addition to the food component, the Mr. Wells restaurant is doing well. The establishment, which takes place in a former garage, has also opened its doors to host two Christmas markets.
“The holiday season was all in all very well. People rallied to the cause and wanted to help restaurant owners. People were buying lavishly and we had a lot of support during the holidays. “
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