From September 30 to October 10, mushrooms and other forest edibles will be featured on the plates of some fifteen Mauricie restaurants, until the last service.
Posted at 1:00 p.m.
For his 6e edition, MYCO – Meeting of forest gastronomy challenges the chefs of the region to create a “wild dessert”.
“For cooks, making a dessert, already on the way out, is never our specialty. Adding a forest edible and a mushroom adds another layer,” says Laurent Laganière, chef and co-owner of Le Temps d’une pinte, in Trois-Rivières.
What variety will it work? “Matsutake. It is a fungus that is somewhat reminiscent of the hazelnut. We are going to do this with apples, wild thyme, in particular”, explains the chef, adding that he could also have opted for the “Candy Cap, which has a maple flavor”.
Rémy Couture, from Crémy Pâtisserie, will judge the creations. The public is also invited to discover these original desserts which will be on the menu of the participating restaurants throughout the event.
Interpretation and introduction to wild edible activities are also offered by mycologist guides and Mauritian producers until mid-October.