While some people can’t be bothered, others just love poutine, a traditional Acadian favourite that could easily be considered as the culinary emblem of this area we hold so dear, called ACADIE.
So in the back of my mind, the idea was there, waiting for just the right moment…
Dare I work on this emblem, at the risk of ruffling the feathers of my Acadian friends? It was a tough decision to make, as I knew full well that when that day came, only the foundations of the poutine would remain. By that I mean of course the meaty center and the potato, but… from another angle. So pork thus became lamb confit (Champ Doré Farm, Grande-Digue) in potato puree wrapped in a thin layer of raw potato. Quite the challenge, not to mention transforming the less than evocative colour and gooey texture into something with more crunch, which I succeeded in doing.
But that’s not all! Some like their poutine with molasses or brown sugar but others prefer something salty. No worries! I solved the dilemma by creating a green tomato marmalade for the sugar lovers AND a horseradish and tarragon oil vegetable broth for the salt lovers.
Our « Poutine nouvelle » has been on the menu for almost two weeks and I am witnessing two things: the continuing infatuation with one of « our » local favourites and the look on the faces of our guests as they savour something new and intriguing that not many people thought they would ever see here at L’Idylle. I’m really excited about this dish: welcoming change in cooking is healthy! French cuisine did not get to where it is today without someone taking risks. I strongly believe that Acadian gastronomy has its rightful place, so it’s up to us to dare... and to share our successes.
Happy Acadian Poutine Haute Cuisine!