75 g finely diced shallot
100 g finely diced Les Jardiniers des chefs carrots
100 g finely diced Les Jardiniers des chefs Charlotte potatoes
100 g Les Jardiniers des chefs Chinese artichokes
25 g finely diced zucchini
350 g Zinda medium semolina
1 litre Oviva pure maple water from Ferme-Neuve
100 g finely chopped Chef Georges maple ham
50 ml premium olive oil
5 g smoked paprika (optional)
25 g finely chopped fresh chives
La Fine Fleur de la Tapani sea salt with freeze-dried garlic flower and pepper to taste
Blanch the diced shallot, carrot, Charlotte potato and Chinese artichoke in 500 ml of maple water for about 10 minutes. Add the diced zucchini and continue cooking for 5 minutes. Drain and set aside.
Combine the diced vegetables and ham with the bulgur in a mixing bowl. Season with salt and pepper and add 450 ml of Oviva maple water brought to a boil. Cover and allow the liquid to absorb (about 5 minutes).
Add the chives and olive oil, fluff with a fork and serve with a rack of suckling pig from Gaspor Farm.
Note: Serve with a rack of suckling pig from Gaspor Farm and Parisian Paula Red apples caramelized in honey and Médiéval mead from Saint-Benoît de Mirabel.
Recipe developed by
Chef, Mr. André-Paul Moreau