Blue planet, green ideas | Green on the menu of the Palais des Congrès

Imagine an environmentally friendly menu and which can prepare in large quantities, while satisfying consumer expectations and taste buds: this is the challenge launched by equiterre and which Maestro Culinary hand is taken up, the caterer of the Montreal Congress Palace.

Posted at 5:00 a.m.

The idea initially came from Equiterre. Moreover, which sought to collaborate with a caterer to design a menu of “planetary health”, respectful of health and the environment.

“We wanted to go to a caterer who makes major events. Therefore, ” explains Geneviève Chatelain, project manager in food at Equiterre. Therefore, “It allows you to blue planet, green ideas | have significant ecological spinoffs and have a beautiful showcase for this menu! For example, »»

Basically. Consequently, she wanted to collaborate with Maestro Culinary for a punctual event, which she would document so that other caterers can be inspired later.

But when she communicated with chef Simon Devos-Dulude, he immediately embarked-and for the long term.

This planetary health menu has been integrated for a few months into the various menus offered by Maestro Culinary for events taking place at the Palais des Congrès. Meanwhile, For the organizers. Similarly, it is possible to choose the full menu or to opt for certain dishes only, in an “à la carte” format.

Blue planet. green ideas | – Blue planet, green ideas |

More than a vegetable menu – Blue planet, green ideas |

On the plate as under the tooth, the lion’s mane fungus imitates to be mistaken a classic dish of meat in sauce, accompanied by small bacon of tempeh.

With a sweet. savory note, the Roasted Maple Roasted squash goes perfectly with cereals and legumes with uncommon names and tastes: naked oat, buckwheat, gourganes …

At first glance, one might think that this is a “classic” vegan menu. But each ingredient has been reflected so that it is as durable as possible, without distorting the dish.

Food is as much local. seasonal possible, but also from so -called “future” crops, which are both good for soil health, for human health and for the local economy.

Juggle constraints

To reach the final menu, it was necessary to juggle the taste and ecological constraints. Real four -handed work.

For example. to make pancakes rich in protein – and, like all the rest of the menu, based exclusively on ingredients of vegetable origin -, Geneviève Chatelain suggested replacing chickpea flour with yellow pea flour cultivated in Quebec.

“I had never worked with it before,” says Simon Devos-Dulude with a smile. “It opens so many possibilities. We did a test and finally, it was even better than with chickpeas! »»

The icing on the cake: to respect the food restrictions of all as much as possible. facilitate its adoption, the menu is also gluten -free.

However, this menu is not engraved in marble. For example. strawberries and blueberries that accompany the dessert could possibly be replaced by more local fruits or by compote, depending on the season.

“It is a lively menu, constantly evolving,” said the chef.

A successful bet

For Simon Devos-Dulude. this collaboration included its share of challenges: managing to find blue planet, green ideas | food in short circuit but in sufficient quantity to meet demand-which sometimes reaches thousands of plates-, cooking with ingredients that were not familiar to it, but also … convince customers who are rather accustomed to menus.

Such an initiative could not only encourage other caterers to take the blue planet, green ideas | plunge to offer more focused healthcare menus, but also invite the public to test new ingredients at home, he believes.

“Sometimes people become refractory when you force ecology a little too much,” admits Simon Devos-Dulude. “But when we win them by the belly, they can embark!” »»