Chef Yannick LaSalle Takes Gold at the Canadian Culinary Championships

We were in Kelowna for the Canadian Culinary Championships and it was a grueling few days for eleven of Canada’s top chefs. Chef Yannick LaSalle of Restaurant Les Fougères in Chelsea, Quebec took gold  with silver going to Chef Christopher Hill from Taste Restaurant Group in Saskatoon, Saskatchewan and the bronze to Chef Dave Bohati from Murrieta’s in Calgary. We’ll have more soon, but for now here are the dishes of the final night.

Yannick LaSalle’s Eastern township duck magret & Quebec saffron fennel with sea buckthorn

Chris Hill’s “After the Fire” confit duck leg, wild boar sausage, aerated foie gras, parsnip, beetroot, morel, cabbage, sour cherry, birch syrup salsify bark, juniper jus, new growth flowers

Dave Bohati’s “Smoked Brant Lake AB Wagyu Beef Cheeks” with kabocha squash, Jerusalem artichoke, marrow and Saskatoon berries

Katie Hayes’ wild Newfoundland moose with Amherst Cove vegetables – photo credit to CCC2019

Jesse Friesen’s mousseline lobster, pickerel cheek, celery root, horseradish, shimeji, gnudi verde, bisque

Irwin MacKinnon’s certified island beef short rib, demi glace, Blue Dot Reserve carpaccio, lobster mousseline, lobster bisque, layered vegetable terrine, ADL cheddar and crispy potato  – photo credit to CCC2019

Elia Herrera’s pork belly, mole negro, cazuela tamal, habanero pepita salsa and orange

Davina Moraiko’s  pork blood sausage with barley & lardo, fermented cabbage, apple, kale, pork crackling

Takashi Ito’s sake poached spot prawn, seared scallop, soft boiled quail egg, shrimp okonomiyaki, octopus sheet, prawn head karaage and togarashi aioli

Jason Morris’ “Mosaïque Canard de Région” avec ses petits légumes et son foie // Mosaic duck with vegetables and foie gras

Thomas Carey’s poached Sober Island oyster with sunchoke soubise, braised oxtail & foie gras torchon