With the exception of this seemingly non-stop rain, the fall season is firmly upon us. However, with the shorter days and longer nights we do get to enjoy an abundance of distinctly autumn harvest goods, reminiscent of the smell of grandma’s freshly baked pumpkin pie. This time of year takes us to the rich flavours of fall squashes and root vegetables, as well as the earthiness of wild game, making for some very creative cooking, especially in our adventurous kitchen.
As it happens every year, Marc indulges in the romanticism of the hunting season. He has been tracking down and finally procured some rare birds from Scotland. As we receive them, they are, first and foremost, carefully hung in the fridge for faisander (a French term used to describe the process of aging game), which in turn gives that unique smokiness and texture to the flesh. Hailing from Alsace, the French capital of rugged hunting forests, Marc’s passion and skill shine through in the intricate preparation of these unusual dishes.
Along with the Scottish game, the chef has also located some very difficult to procure elk meat and other delicacies from the wild regions of Alberta. Preparing wild game is long considered a noble tradition in Europe and has appropriately found a strong place in the heart of Thuet Cuisine.
When explaining his love for all this wild, Marc quickly turns nostalgic.
“Wild game is the heart and soul of my cooking and I only serve it during these months, because it’s against my belief that it should be presented out of season. Preparing these delicacies takes me back to the dampness of the autumns in France, as I left my mother’s house in the early mornings with my best friends and our loyal barking companions. When people experience these dishes, I hope that beyond the enjoyment, I can also pass on the memories and traditions of those foggy and beautiful Alsace mornings.”
Seeing that the Scottish grouse and other wild meats are very scarce this year (and sometimes deliveries being a little late), please call our restaurant in a advance if you would like us to prepare a traditional game menu customized to suit your tastes.
For others who share Marc’s passion, we also proudly feature Marc’s Cloudberry preserve, another autumn staple, at our Petit Thuet locations. This delicate berry is an ideal accompaniment as a side or an addition to sauces to suit most wild game mains. Despite its modern demand as a delicacy, the amber-coloured edible fruit is largely grown in the wild in bogs and marshes across Canada and other northern countries. Their distinctively tart taste makes for an excellent preserve with seemingly unlimited uses.
Here’s hoping for some sunnier days but in the meantime, enjoy the splendour of colour that surrounds us and the fresh harvest fruits and vegetables of the season.
World-renowned executive chef, Marc Thuet, and his wife and business partner, Biana Zorich, will be blogging weekly for PostCity.com about their new show and restaurants.