Cooking with Quebec's maple alcohols is the theme for the 2014 edition of the Maple Masters contest. It is divided into two categories: the Grand Prize and "Maple Cocktail" Special Mention. For the seventh year, the Federation of Quebec Maple Syrup Producers is inviting the Maple Masters and their teams to showcase their talent and imagination in search of new creations and flavours.
Grand Prize category: Participants are tasked with creating delicious dishes that include maple-syrup- or maple-water-based alcohols fermented in Quebec. Eligible dishes: cold or hot appetizers, main courses and desserts.
Special Mention category: Participants are tasked with creating an original cocktail using a maple alcohol from Quebec.
Grand Prize category: The grand prize is a five-day training course at the two-Michelin-starred Montecristo restaurant at Hotel du Castellet in France, in 2015. This is a unique opportunity to work with Christophe Bacquié and his team! This prize includes transportation, accommodation and meals.
"Maple Cocktail" Special Mention category: The winner of this category will receive a $750 scholarship.
Please contact us for further information.
The Federation of Quebec Maple Syrup Producers (FPAQ) along with Pierre Résimont, chef-owner of the two-Michelin-starred restaurant L'Eau Vive in Belgium and honorary president of the sixth Maple Gourmet Road contest for Maple Masters, are pleased to reveal the three winners with the best creations combining maple water, fish and/or seafood, the theme for this year's contest.
AND THE WINNERS ARE…
Thomas Ginieis, sous chef at Le Valois, takes the cake with his "Drunken Lobster, Trapper-Style," featuring lobster marinated in maple whisky and maple water, served with a maple water gelée and pickled vegetables. The freshness of the dish, the original use of maple water and the perfect balance of flavours and textures earned Mr. Ginieis one week of advanced study at L'Eau Vive, in Profondeville, Belgium, led by Chef Résimont.
Dave Carlos-Bélanger, sous chef at Auberge des Glacis in L'Islet, won the second prize of $500 cash for his "St. Lawrence River Sturgeon with Maple Water 'Pot au Feu.'" He wowed the judges with the diversity of maple products he incorporated into the dish and the way he featured local products.
Olivier Perret, executive chef at Le Renoir, took third prize, $250, for his "Grilled Octopus with Summer Truffles, Maple Water and Lime." His gorgeous pairing of truffle and celery root, remarkable integration of maple water and delightful combination of flavours were all strong points in his favour.
The participating chefs showed great creativity with maple products, coming up with original dishes combining maple water, fish and/or seafood. The jury was composed of four people: two members of the Federation of Quebec Maple Syrup Producers, a food critic and chef Pierre Résimont. They judged the dishes on key criteria used in gastronomy. Upon reading each recipe, they assessed the ease of execution, originality and use of maple products. Next they tasted the dishes, considering their presentation, taste, overall balance and judicious use of maple products.
You can see the press release : The 2013 winners of the "Maple Water, Fish and Seafood"