EDI­TOR’S POV

Elle (Canada) - - Travel -

I will al­ways as­so­ciate my first taste of birch syrup with a re­cent trip to Que­bec’s East­ern Town­ships. Earthy and caramelly but less sweet than maple syrup, the am­ber-coloured elixir pro­vided a de­light­ful twist to an airy meringue dessert—and it also gen­er­ated a flavour­ful mem­ory pair­ing with the re­gion (es­pe­cially the kitchen at Manoir Hovey’s Le Hat­ley Restau­rant, where the dish was cre­ated). Sci­en­tists be­lieve that taste and mem­ory are in­ex­tri­ca­bly linked—I’d add travel to that too. CHRISTINA REYNOLDS

LO­CAL IN­GRE­DI­ENTS Each March, Manoir Hovey chefs Roland Mé­nard and Fran­cisWolf tap 50 ma­ture white-birch trees on the eighthectare lake­front property to pro­duce about 320 litres of sap, which is then dis­tilled down to just 30 litres of syrup. It’s used in

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