A Taste from Newfoundland and Quebec in the last Maudit Souper

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This year, the Maudits Soupers opened and closed the Omnivore World Tour in Montreal. These dinners pair up a local chef with another chef and they cook a four hands dinner. The last one was presented at the Labo Culinaire Food Lab where chef Michelle Marek received Todd Perrin from Mallard Cottage (St-John’s, Newfoundland).

This dinner offered a generous six-course menu in the SAT headquarters. The cost was $60 and for an additional $35, your meals were paired with a wine.

The bread was accompanied with a cod salad and butter. The salad was salty with a mix of vegetables with a light taste and flavourful. The fish taste was not strong. It was different than the typical bread and butter, though of course butter was included in the basket.

The amuse bouche was grilled Toro tuna served on greens. It was tasty, soft and tender.

The soup was corn chowder with dried scallop, padrón peppers and zucchini. It was warm and salty.

The salad was Birri’s greens with cherry tomatoes, carrots, radish, herb and a cod cheek ceviche. It was light and quite vinegary, sour and citrusy taste.

The fish was a cod boudin blanc with white beans, green beans and celeriac. It was a salty and citrusy flavourful dish.

The meat was a pork loin with grilled radicchio and Saturn peach, served in a gastric sauce. It was a nice mix with the combination of the sweet peach and the medium-rare meat.

The cake table had seven delicious desserts: orange cake with chocolate glaze, four cherry and bourbon trifle, blueberry coffee cake with Lac St. Jean wild blueberries, orange pound cake with orange glaze, chocolate caramel cake and lemony lemon squares. They were without a doubt the favourite attraction at the eyes of everyone. Guests could try any dessert they desired. The trifle, blueberry coffee cake, orange pound cake and lemon square were soft, fluffy, light, creamy and heavenly. The stars of the night provoked a foodgasm, especially for a dessert lover.

“It was an easy and natural collaboration, we were on the same page since the beginning,” says Michelle Marek.

“We bought local ingredients, matched them up and had fun,” says Todd Perrin who wanted to bring a taste of Newfoundland in the menu. His restaurant has a large cake table with 10 to 14 desserts.

Both Todd and Michelle love the natural and family style of cooking with comfort food, which transpired in the choice of seasonal ingredients, especially through the chowder and cake table.