Marysol Foucault takes the Gold Medal! | Capital Dining
It's tough to pretty up wild boar. And so you wouldn't call Marysol Foucault's winning dish the most beautiful of the evening. But it was, in the unanimous opinion of the judges at last night's Gold Medal Plates at the National Arts Centre, the most thoughtfully constructed. It was also brilliantly well executed — it had some charmingly whimsical elements and it tasted damn good. Plus, the Closson Chase 'The Brock' Chardonnay Niagara River 2011 worked incredibly well with all the persistent and subtle flavours. The star of the dish was a tidy square of pressed rabbit loin tucked in cured wild boar which Foucault had cooked sous vide and set on a roasted chestnut purée flavoured with espelette pepper and lemon zest. Next to the pig and bunny was a beignet of sorts — Marysol described it as a profiterole — made with parsnip flour and stuffed with a wildly rich brown butter rabbit liver mousse. A brunoise of pickled radish and a golden beet gastrique cut the fat nicely. A tangle of lichen