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.

Newspapers in English

Newspapers from Canada