We are in Quebec for the cheese, but who can resist at least one meal at Martin Picard’s Au Pied de Cochon in Montreal?
As Sarah Jane, our helpful waitress explained, plogue is a buckwheat pancake, made without eggs and butter and fried on one side only, popular in northwest New Brunswick. The maple syrup comes from the Chef’s own Cabane à Sucre aka Sugar Shack.
The Champlain in the name of the dish is not the early explorer of Quebec, rather it refers to Champlain Charest of La Bistro Champlain, famed promoter of fine wine in La Belle Province.
Today, we’re off to Fromagerie Fritz Kaiser to meet the man who launched the artisanal cheese revolution in Quebec.
Georgs Kolesnikovs, Cheese-head-in-chief at CheeseLover.ca, has never met a foie gras he didn’t like.