Seal meat takes centre stage at Quebec culinary festival

Chef Jean-Philippe Bourassa-Caron prepares poached eggs and a bordelaise sauce for a new feature at his Chez Boulay restaurant in Quebec City. The sauce and eggs complement an unexpected part of this brunch dish, a meat terrine made with seal. Chez Boulay is one of 20 restaurants in Quebec City, Lévis and Montreal taking part in the second annual Seal Fest, a 10-day culinary festival celebrating seal meat.,,, Seal Fest is a promotion by a Quebec company, SeaDNA, which sells seal meat and seal oil capsules, and by the Seals and Sealing Network, a national non-profit organization that promotes sustainable use of seals. >click to read<15:12

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