A call to rediscover Incredible Maple at the MONTRÉAL EN LUMIÈRE Festival
LONGUEUIL, QC, March 1, 2018 /CNW/ - A proud official partner of MONTRÉAL EN LUMIÈRE, the Federation of Québec Maple Syrup Producers (FPAQ) is using the occasion to pay special tribute to the savoir-faire of the artisans, chefs and producers who share a passion for Québec maple, the jewel of Québec agriculture. At a gourmet meal hosted by food-loving TV and radio personality Sébastien Benoît at the Maison du Festival, influencers, journalists, and distinguished guests were treated to maple's unique culinary qualities in a gastronomic menu that featured all four of the new classifications of maple syrup.
"I tip my hat to Québec's hard-working maple syrup producers who, with passion and determination, provide consumers, both at home and abroad, innovative and high-quality 100% pure maple products," said FPAQ President, Serge Beaulieu, in his opening remarks. "This incomparable expertise is often passed down from generation to generation with unrelenting attention to preserving the unique qualities and purity of their maple syrup which, in turn, makes it the secret ingredient of so many original and surprising recipes. We are incredibly proud to celebrate these maple artisans at this time of year, just before what we've all been waiting for — the arrival of sugaring season!"
The "Maple Lights Up Montréal" event provided the opportunity to illustrate maple's exceptional qualities as well as the new grading system for maple syrup, of which few consumers are yet aware. In fact, it is not well known that maple syrup's colour classification is determined by the degree of light that can pass through it. As the sugaring season progresses, the colour and flavour of maple syrup vary naturally, which is why enthusiasts of this national treasure can choose from four distinct grades of syrup: Golden, with a delicate taste; Amber, with a rich taste; Dark, with a robust taste, and; Very Dark, with a strong taste. Interestingly, as a product of Mother Nature, a single 60 ml serving of maple syrup pure at 100% (regardless of grade) contains small natural amounts of minerals and vitamins, in addition to being a unique source of energy.
"For Québecers, the sap that flows through our maple trees runs in our veins too," in the words of FPAQ Director of Promotion, Innovation and Market Development, Nathalie Langlois. "Maple deserves to be rediscovered because it has so much to offer. It's a unique product that appeals to our creativity and inspires us to be inventive in the kitchen. Orchestrating this partnership with an equally unique event like MONTRÉAL EN LUMIÈRE was a natural choice. And it's why we're so very pleased to shine the light on the versatility of maple and on our 2018 Culinary Ambassadors of Maple. They're chefs, pastry-makers, chocolate-makers, and bakers who share a passion for maple products in the world of culinary innovation."
Congratulations to the Culinary Ambassadors of Maple
FPAQ used the event as a platform to announce the nominations of nine gastronomic experts as Culinary Ambassadors of Maple: Helena Loureiro, Chef of acclaimed restaurants Portus 360 and Helena; Yves Lévesque, Chef-Owner of the catering house Dansereau Traiteur; Jean-Claude Chartrand, Chef-Owner of the restaurant L'Orée du Bois; Martin Falardeau, Baker-Owner of La Meunerie Urbaine; Stéphanie Labelle, Pastry Chef and Owner of the pastry shop Rhubarbe; Arnaud Marchand, Chef and Co-Owner of Chez Boulay – Bistro Boréal; Olivier Perret, Executive Chef of Sofitel's Montréal restaurant Renoir; Nancy Samson, Chocolate-Maker and Owner of Chocolaterie Samson, and; Raphaël Vézina, Co-Owner and Head Chef of Groupe Laurie Raphaël.
A Gourmet Feast Coloured by All Four Shades of Maple Syrup!
The menu was designed by Helena Loureiro and executed by Yves Lévesque, both Culinary Ambassadors of Maple. Guests indulged in:
- A 4-part starter: asparagus salad with roasted almonds and a golden maple vinaigrette; sweet-and-salty marinated fresh sardines; octopus carpaccio poached in maple water, and; scallops pan-fried in maple butter.
- A 4-in-1 main course – with all four grades of maple syrup used in its preparation – featuring a Very Dark Maple-lacquered veal tenderloin, accompanied by a green pea purée, minted spaghetti squash, and garlic-sautéed rapini.
- A deconstructed dessert, assembled on a table of mignardises in a maple-quartet cascade.
"Maple is simply incredible, evoking so many pleasures and emotions," said host Sébastien Benoît at the event's conclusion. "Its exquisite sweetness treasures multiple dimensions like tradition and memories… but also these amazing flavours that you discover in culinary creations that challenge the boundaries of invention."
Find more information at our new website incrediblemaple.ca, or join us on Facebook, Twitter and Instagram (@erableduquebec) and take part in the conversation by using the hashtags #incroyableerable and #erableduquebec.
About FPAQ and the Maple from Québec brand
The Federation of Québec Maple Syrup Producers was founded in 1966. Its mission is to defend and promote the economic, social and moral interests of some 7,300 Québec maple businesses, as well as to develop initiatives that collectively market the products that flow from Québec's 43 million taps. The quality work of these maple producers has made Québec the source, on average, of 72% of the world's maple syrup production and 90% of Canada's maple syrup output. Together, Ontario, New Brunswick and Nova Scotia contribute the other 10% of Canadian production. FPAQ proudly promotes the reference brand Maple from Québec in addition to coordinating the international promotion and value creation of Canadian maple products on behalf of Canada's maple industry. In this capacity, the FPAQ leads and directs the International Network of Maple Research and Innovation.
SOURCE Federation of Quebec Maple Syrup Producers
Source: Danielle Pépin, Fédération des producteurs acéricoles du Québec, 450-679-7021, ext. 8539, [email protected]; Information: Geneviève Cormier, Massy Forget Langlois Public Relations, 514-842-2455, ext. 22, [email protected]
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