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Executive Chef Patrick Turcot of Fairmont Le Manoir Richelieu and His Menu

Executive Chef Patrick Turcot of Fairmont Le Manoir Richelieu and His Menu

Visiting Quebec is always a pleasure for us. This time, our excitement increased as we ventured further east to Charlevoix and Fairmont Le Manoir Richelieu. Both my husband and I enjoy all varieties of luxury hotels. However, the charm of a classic establishment can provide such a feeling a comfort- especially when it has maintained its charm and added modern conveniences.

Executive Chef Patrick Turcot and two guests

Executive Chef Patrick Turcot and two guests–Courtesy of Fairmont Le Manoir Richelieu

Our group of twenty arrived late afternoon. After a chance to rest and refresh, we joined Executive Chef Patrick Turcot for champagne and then dinner in Le Charlevoix Restaurant, with its view of the St. Lawrence River.

Our table for twenty. Photo: Maralyn D. Hill

Our table for twenty. Photo: Maralyn D. Hill

Chef Turcot was sitting across the table from me, so it was easy to ask a lot of questions and discover his passion for food and using local ingredients.

Originally from Quebec, he graduated with his degree in Pastry and International Cooking from the Institut de Tourisme et d’ Hotellerie du Quebec, with an internship at the Ritz Carlton in Montreal.

Lamb Chops, Photo Maralyn D. Hill

Lamb Chops, Photo Maralyn D. Hill

Turcot immediately started his career in prestigious hotels in Quebec City and Montreal, before his opportunity to join Fairmont. Turcot liked Fairmont and Fairmont liked Turcot. He started at The Fairmont Chateau Lake Louise, one that is on our list to visit, and then returned to Quebec City’s Le Chateau Frontenac. At the same time, Turcot made time to teach apprentice cooking at Limoilou College. I believe this experience has helped him excel in the hotel kitchens along with those on his team.

Edmonton’s Fairmont Hotel Macdonald was next on his list in 2003. It was there that he discovered the importance of working with local producers and in 2005 became an ambassador of local farmers on Culinary Team Alberta.

Dessert, Photo: Maralyn D. Hill

Dessert, Photo: Maralyn D. Hill

In 2010, the Fairmont in Scottsdale called. This Five-Diamond property with four signature restaurants, massive function space and Willow Stream Spa was a challenge. Moving from Canada to the desert provided new flavors, products and ideas to feed his imagination.  He continued to share his knowledge via cooking demos and TV shows.

Turcot has been awarded several honors and simply loves cooking. He expressed his excitement about being back in Quebec and Charlevoix. Patrick is looking forward to raising his family there, while he enjoys cooking for his wife and children.

Our group had been on the Charlevoix Flavor Trail, a part of the region that Patrick is eager to explore.

When I asked him about his basic techniques, he responded, “I use French culinary principles as a foundation and add the endless supply of regional ingredients.”

Turcot likes dishes that appear elegant while being simple so as not to mask the quality of the main ingredient.

Light Breakfast, Photo Maralyn D. Hill

Light Breakfast, Photo Maralyn D. Hill

Next, when I asked him which product of Charlevoix he wants to discover and experiment with soon, he gave the right response, “Cheese.”  For a cheese lover like me, Patrick’s vision of a new risotto, featuring cheese of Charlevoix, won me over. So did his dinner. Rather than share what we had just tasted, he one of his lighter recipes for six servings.

I hope you’ll enjoy Patrick’s dish as much as we did.

Fairmont Le Manoir Richelieu’s Patrick Turcot, Executive Chef Agave Cured Ahi Tuna with Fennel Lemon Salad and Low Fat Lemon Coulis

 

Agave Cured Ahi Tuna with Fennel Lemon Salad and Low Fat Lemon Coulis

Agave Cured Ahi Tuna with Fennel Lemon Salad and Low Fat Lemon Coulis

Cured Tuna

1 Pound  (450 grams)  Fresh tuna loin, skinless and fat line removed

2 Ounces (60 ml)  Agave nectar

2.5 Ounces  (70 grams) Sea salt

4 Ounces (8 Tbsp.) Dill, chopped

.5 Ounce (1 Tsp.)  Ground white pepper

Method:

  1. Mix the salt, agave nectar, pepper and sprinkle it underneath and on top of the tuna loin together with plenty of dill.
  2. Place a weighted cutting board on top of the tuna and let it marinate at room temperature for 6 hours.
  3. Rinse the tuna in cold water.  Cut into very thin slices at a slant.  Be careful to not damage the even slices.

Fennel Lemon Salad

1 Large   Fennel bulb

1 Ounce (28 ml)  Lemon olive oil

3 Each Lemons (segmented)

To Taste  Sea salt and pepper

Method:

  1. Using a mandolin, slice the fennel in large slices as thin as possible.
  2. In a mixing bowl, combine the lemon segments with seasoning.
  3. Drizzle lemon to finish the flavor.

Low Fat Lemon Coulis

.25 Ounce  (1/2 Tsp.) Dijon mustard

2 Each   Lemons, juiced

1 Cup (250 ml)  Low fat Greek yogurt

To Taste  Sea salt and ground white pepper

.5 Ounce (1 Tbsp.)  Dill, chopped

Method:

  1. Combine the mustard and lemon juice with the seasoning.
  2. Slowly incorporate the low fat yogurt.
  3. Finish with the chopped dill.  Adjust seasoning, if needed.

Garnish

1 Cup   Local micro greens

½ Tbsp.  Toasted fennel seeds

Lemon oil

Presentation

  1. Place 3 fennel chips on each plate.
  2. On each chip, place a small drop of the light lemon sauce.  Top with 1 slice of agave cured salmon.
  3. Garnish with micro green, lemon segments and toasted fennel seeds.
  4. Drizzle with extra lemon sauce and lemon oil.

Kilocalories                183

Carbohydrate            12.1

Fat, Total                    7.8

 

Le Manoir Richelieu looking at the St Lawrence River, Photo Maralyn D. Hill

Le Manoir Richelieu looking at the St Lawrence River, Photo Maralyn D. Hill

As we left Fairmont’s Le Manoir Richelieu and Chef Patrick Turcot, we look forward to a return visit. Experiencing his skill and passion in the kitchen along with his personality is worth the visit. The Castle on the Cliff can fulfill many pleasures.

To learn more go to https://luxebeatmag.com/quintessential-quebec/.

To read the Luxe Beat Magazine version of this article click on the title Executive Chef Patrick Turcot.

About The Author

Maralyn Hill

Maralyn Dennis Hill is Executive Editor of Luxe Beat Magazine and is known as The Epicurean Explorer. She was born to travel and loves to tell the tale. As a professional travel and food, writer, Maralyn is intrigued by all aspects of spa and culinary tourism. From local cuisine to Michelin Star, simple to gourmet, she thrives on discovering flavors, spices, and trends worldwide. Not only does she love to share the tales of unique customs, Maralyn also believes that her passion for global travel is the greatest geography lesson. The best part is meeting people along the way and hearing their stories. From Bocuse d’Or to being a judge at the Turks & Caicos Conch Festival and the Oregon Chocolate Festival and more, Maralyn is truly a world traveler. She is a frequent guest on radio shows and editor and contributor to more than eight print and online publications. Maralyn continues to reach an audience of several million in the United States and abroad. Her adventures don’t stop there. She has co-authored three books and from 2002 to 2006, she hosted a cable television show on Time-Warner. Maralyn is the past president of The International Food Wine & Travel Writers Association (12-2008 to 12-2012) and continued her work as a board member and co-chair of its Conference and Media Trip Committee through 2014. She is a member of the Society of American Travel Writers and the Society of Professional Journalists. When she’s not jetting to her next destination, Maralyn enjoys coaching individuals on writing and marketing successful projects. And although she lives to travel, she enjoys quiet time exploring. Specialties: Culinary tourism, luxury and spas, but loves all travel. Food judging is enjoyable and Maralyn enjoys using her conference, incentive, and meeting planning skills.

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