Marie-France DesGroseilliers, head chef at her family-owned sugar shack, Domaine Labranche, launched a gluten free vegan menu this year that features curried tofu and soy-based meatballs alongside more traditional grub like fried potatoes.
Drawing on his homegrown stock of root vegetables and spices, the 35-year-old aims to twist tradition into the 21st century with soy-based cretons – typically a pork pate – and millet pie instead of tourtière – usually made with pork, veal or beef. “People are tired of being in a warehouse of hundreds of people. It’s really not personal. It’s crappy, cheap food,” he said of the trend toward mega-shacks.
This year Banks launched the Vegan Canteen in Val-David, a village nestled in the Laurentian Mountains. For her, the shift toward plant-based protein opens up creative horizons.
Quebec culture on its knees! Change all your customs in the new world order! Canada will be a dum in 10 years. NO interest to get people on board with Canadian values. Whatever that means nowadays.
What are sugar shacks?