Advertisement

Food Food & Drink

Food TV: Boralia’s Wayne Morris reinvents Samuel de Champlain’s L’eclade

French explorer Samuel de Champlain, known as fhe father of New France, was also apparently a pretty good cook. In 1605, he reportedly brought this recipe for Leclade, a traditional French dish of mussels, to the New World.

In an ode to his Acadian roots, Toronto’s Wayne Morris, chef/owner of Boralia, updated the recipe. For the original dish, Champlain buried mussels under burning pine needles in Morris’s version, he takes the technique to a whole new level.

“We retained Samuel de Champlain’s approach and style but worked very hard to make a dish which we could serve in our restaurant,” he says. After six months of trying different variations, he’s created a recipe which is earthy and delicious and can also be made at home.

But a word of warning: this is best prepared outside.

Recipe:

Watch more Food TV videos here.

website@nowtoronto.com | @nowtoronto

Advertisement

Exclusive content and events straight to your inbox

Subscribe to our Newsletter

This field is for validation purposes and should be left unchanged.

By signing up, I agree to receive emails from Now Toronto and to the Privacy Policy and Terms & Conditions.

Recently Posted