Images of Chef Marc Lepine at the Canadian Culinary Championship, Black Box Competition.
Mapping out the strategy!
Marc Lepine and Jason Sawision plan their attack on the Black Box ingredients. Is that not a devilish grin?
Lepine's take on goose breast and jus, with wild rice he puffed in oil, Le Rassembleu cheese in a mayonnaise, plus some pickled onions to cut the fat.
Lepine's Black Box treatment of Lake Diefenbaker Steehead trout, with crisps of the parsley root he was given, a fresh ricotta he whipped up, and an anchor of thyme-flecked spaetzle.
