Interview with Jason Lynch, executive chef of Le Caveau restaurant at Domaine de Grand Pré winery, in Grand Pré, Nova Scotia.
In this interview, Jason tells us how local and sustainable are concepts he grew up with. He continues to focus on seasonal cooking, working with locally available ingredients. Le Caveau’s menu changes 4 times a year and Jason tells us about some of his favorite dishes on the current menu.
Le Caveau restaurant was named “One of the world’s 20 best winery restaurants by Wine Access Magazine. You can read the article here.
Be sure to check out the restaurant’s web site, where you can browse their seasonal menus:
Jason also mentions Gilthead Sea Bream, a fish sustainably farmed in Nova Scotia by Sustainable Blue. More info here:
Thanks to Jim Cyr for the help in shooting the videos!
Marillion’s music appears with permission from Racket Records and Marillion. Check out one of the best bands you’ve probably never heard of.