National Post (Latest Edition)
DUNGENESS CRAB CRÊPE AT TYEE DINING ROOM AT SONORA RESORT, SONORA, B.C.
Inside the classic French crêpe, locally caught Dungeness crab is gently steamed and tossed with a lively assortment of tarragon, chives and chervil.
To garnish, glossy pearls of Northern Divine sturgeon caviar provide yet another addictive oceanic element.
Beloved for its signature briny flavour, a local Chefs Creek oyster is cold smoked to enhance its natural umami taste.
Doubling down on crab essence, chef Lukas Gurtner prepares Hollandaise sauce with crab infused butter made with roasted crab shells. Found atop the crêpe and within the oyster, the Hollandaise provides continuity between the two separate components.
Chef Lukas Gurtner forages lasagna kelp and seaweed from the neighbouring dock, located just steps from the restaurant.
An alternating pattern of lemon spiked crème fraîche and black garlic pureé punctuates the crêpe with savoury and refreshing flavours.