I wanna get you to taste
some stuff but first, this is really important. Yeah.
I’d like to make you officially a member of
the Terrior Quebec, the Turd Confederacy. The Turd Confederacy. This is deer turd. This is deer turds. It’s, it’s dried. It’s dried deer
turds on my neck. It’s shellacked. Shellacs turds. This is a lot of
work you know? There’s a lot of work
in deer shit out here. I raise hundreds and
hundreds of dollars with earrings, brooches,
necklaces. All deer shit. Really?
Yeah. You know like,
the girl says, my boyfriend
gave me shit. Yeah.
Oh no, why? Cuz he loves me. Cuz he loves me. That’s it, you know? You know, not many people
get gifted this beautiful shit, lacquered, deer
shit necklace, you know. This is the best present,
gift, ritual I’ve ever
received in my life. Can I. Was given the necklace,
ka kaw, now I’m here
in a hot tub. Life’s pretty good. Bon jour, trolls. I’m here, obviously in a hot tub
in northern Quebec. Like a goddamn god. You guys sitting at home, enjoying your lives,
kind of. So I’ve been coming to
Quebec since the early 2000s you know. Their food is rich,
it’s beautiful, it’s about sharing,
it’s about community, it’s over the top,
it’s decadent. It’s everything that
they are, it’s passion, you know, Quebec has
fucking passion, it’s beautiful
place to visit, I couldn’t live here,
I can’t speak French, it’s annoying to me, and
I can’t speak French, not that French
people annoy me, I caught myself there,
didn’t I? I love coming to
Montreal, but I haven’t done a lot
of travelling around the province itself. So this time, I’m looking
to explore the terroir of the Quebec countryside. Is this a sushi
grade lake? We headed out to
Montebello, Quebec, which is an hour and a
half outside of Montreal, to go fish for
some trout. This is a lake. It’s called Otter Lake. They got trouts in here. We’re gonna catch
some trouts. This is Emma. She’s a phenomenal chef. Her restaurant’s called
Nora Gray in Montreal. This is Charles-Antoine. He’s unemployed. I don’t know
why he’s here. Charles, what
do you think? We’re gonna
catch any fish? Probably we’re gonna
catch a lot of fish. I don’t understand
what he just said. I’m gonna get a rod,
I’m gonna go fishing. This is Keep it Canada. This is Olivier, he is
our guide for today. This guy doesn’t have
a cell phone, no iPhone, no smart phone,
no Instagram, no Twitter. This guy is 100% human. This is the first
time I’ve ever met one of these,
I’m excited for him to teach me
how to fish, and become one with nature. No journalists. No crack. No.
No stupid customers. Wow, it’s a beautiful
life we have out here. Wow. Blah. Was that you? Oh, fuck. Emma. Emma caught
the first fish. Wow.
The bounty is yours. That’s your fish. Okay. All right. Quebec is notorious for having beautiful product,
right? Like its fish, its game. I think we only develop,
like, 20, 25% of what we
could have. Right. There’s a lot more to
like, for example, like, right now, we started
a wild meat, project. Right.
That, like, eventually in the coming
years we’ll be able to serve in restaurant,
actually, wild meat. So, like meat that’s
caught by, like, hunters? Yeah. That’s amazing. You’re not allowed to
serve wild meat in Canada, anywhere except
for Newfoundland. But Quebecers are looking
into serving wild game in their restaurants
as well. And like nobody. Oh. Charles is
getting a fish. And he’s got enough. I think fishing is a it’s
a, it’s a inner, okay. All right. So there’s all these fish
jumping around around us around the lake. Hopefully one’s gonna jump into the boat for
me. What the. Emma got another one. I think the fish can
smell that I’m from Ontario and
it hates me like most, most people
from Montreal. Yep. Are you kidding me? Are you guys both getting
one at the same time. One would think
that statistically, I could catch a fucking. Okay, I’m gonna try
to focus here and really catch a fish,
‘kay. So, I’m gonna relax. Whoa!
And, oh if I can get the fucking. Who’s bringing
the cookies home? Daddy is. You got another one? I’m sorry. I caught one
fucking trout. They caught like,
15 trout. I’ve never caught
a fish in my life. This is my first time
catching a fish. ‘Kay, back it up. Shout out to
Canuck nature. Beautiful time. Beautiful little lake. There’s our loot. Wow. Agile. You’ve never cleaned
a rainbow trout, this is how you do it. You take a little knife, make a little
insertion here, it’s got a little
pee hole, you bring your knife up,
and down. Then you got the guts and
everything in here. Rip everything out, you’ve got the blood
line up there. Kind of bring your
thumb up through that, and you give her a rinse. We’ll eat this at
Nora Gray tonite. There you go
Oh my God that jacket’s
gonna smell so good. Oh. So then after fishing, we got to go clay
pigeon shooting. You know, skeet shooting. Skeet, skeet. Ya hear that? That’s the internet
troll getting loaded up. I don’t know, hopefully
this goes a little better than last time
I shot a gun. Oh. Pull. Charles Antwon, he like, blasted two right
off the fucking bat. Oh, first time. What? Pull. Pull. Nice. Bang Bang. Super fun times. Shout out to all
the dudes shooting guns all the time. Yo, bonjour trolls. So, today was amazing. We caught that fish. We shot some guns. Now, we’re gonna
go check out Emma at her restaurant,
Nora Gray. It is a phenomenal
restaurant. She makes,
like literally, the best Italian
food in Quebec. I’m gonna be that
sketchy weirdo, like, supplier guy that comes
in halfway through service on a fucking
Tuesday night. Good night. Hey, how are ya? That’s our fish? There’s the trout, all the trout you’ve
caught today. So, we’re just gonna throw it straight
on the grill. Whole fish. Styles. That’s the best way
to cook fresh fish, in my opinion. And we’re lucky to have
a charcoal grill here in the restaurant, so
it’s gonna be fantastic! We’re gonna make a nice
little pecan butter sauce to go on top with some
crushed potatoes, and sauteed black cabbage. Emma got more fish
that all of us. So she had to cook
the fish, which is better cuz she’s a better
chef than all of us. Oh, come on.
And that’s it. Thank you very much for
cooking this. It’s a pleasure. The charcoal gives
it such flavor. Good think it’s perfect. I can’t wait to taste it. So there’s just a little
bit more to add to our level of taste
this evening. Oh, okay, okay. That is our t-bone. Oh, oh my goodness. Goodness. And.
This is what I’m talking about. Fuck the trout. Thank you mama. Phenomenal. Dang, you just won. Winner Gagnon. This episode’s brought
to you by the lottery. Phenomenal people,
beautiful people, French people,
Quebecois people. It’s 5:30 A.M. I’m here with Cyril
at Societe-Orignal. Well done. Whoo! They procure the best
materials in Quebec. They provide to a lot of
restaurants in Toronto, a lot of restaurants
in New York. Shout out to New York,
you’re cool. Cyril! Yes.
Walk us through this beautiful shelving,
please. Yes.
Here we, we keep all our
dry products, of course maple syrup. This is actually the last
bottle of the year. This!
This is the last one. It’s a sign. It was for you. And we have some honey. We’re gonna go
to an anisette. See the beekeeper
Yeah. today?
Can we talk about
the sunflower oil? Because this is
a crazy thing. When I first started
buying stuff from these guys years ago,
I’d never tasted something like
this before. Sunflower crack, this is
100% sunflower cocaine. That’s the good stuff. Maybe we should go inside
the, the fridge now. Let’s check out
the fridge. This is the milk. See this packaging? See this branding? Strong, simple, powerful, this is much like
this man here. Does it look like much? Powerful, very powerful. You’ve never seen this, this looks like
a fucking daimon, but it’s a carrot. Can I break one open? Yeah. Roasted them with a pig? Yeah.
It’s all good. It should be great. And, duck? Roast these with duck. What else does
this motherfucker wanna show off? The oysters from
Magdalen Island. And, all the oysters
that will be now roasted. Good breakfast. Good breakfast. Let’s go hit the road. We’re gonna check out a bunch of purveyors
with Cyril. Mm. That’s salty as fuck! Bonjour! So we drove for a really long time out
to this honey farm, chatted with some
bee keepers. Gereaux? Gereaux?
Gereaux? Gereaux. You can say
Gereaux. Yes, it’s okay. He’s from France. You’re from France, too? Yes.
Oh my goodness. This is the worst. I’m embarrassed. I can’t speak French. I’m sorry. I’m the worst
person ever. But here, in this
tairoit of Quebec, we make the best
honey in the world. I’m here to taste it. Tell me about
this tairoit. How can this only
exist right here? It’s because we have
really good climate that bring us some
beautiful flowers. And also because we have
friendly farmers or, or organic supply. Everything has
to be organic. Around. It’s in the radius
because these bees feed within what,
three, six kilometers? Three kilometers. And that, that,
that’s a big part of, up here in like northern
Quebec is like, everyone wants to
work together to make the right things happen,
right. So everything’s just feeding each other,
right? E, exactly.
Like this farmer has the chickens, this
guy’s got the sorrel, this guy’s got the honey. And the bees are?
We’ve got the milk, and the bees are everywhere
feeding and loving and having a good time,
then they come home. And bring some honey.
And bring some honey. Because if they don’t
bring the honey, we got no money. You always see bees
flying around, they’re making the honey. Everything’s amazing. What you don’t see
is the winter time. And we put some foil
to insulate from, from outside. And oop. Be, be, be careful. And here, just behind,
there is a hole, so that they can
go outside to put out their shit and
everything. So that they can outside
to put out their shit and everything. I never understood
that beekeeping was, I thought that they
would put it away for the, the winter,
you know? And just keeping it
natural obviously adds to the complexity of your
wine and your honey. Yes.
Okay, so let’s go check out
this honey wine. It’s time for
the honey wine. Drink. This is mead. We’re in a mead
cellar pretty much. That old viking stuff that people
would drink of alcohol, and fermented honey, and
all that good stuff. So, you guys have some
pretty good Summer parties, dont you? Yes.
You guys get all. You guys get all naked
running around putting honey on each other. The honey boys and girls. This one is, it’s 12,
12 years old. Tastes like deep,
deep flavor. Deep woods. Yeah.
I know. That’s amazing. Sorta like a bourbon and
whiskey. Yeah.
Exact, exactly. Malt scotch. Exactly. Yeah.
It was like a bourbon. Deep caramelized
raspberry and very earthy tones,
you know, bourbon talk, I don’t fucking know. So just like scoop it? Yeah. That tastes like that’s
the world right there. That tastes
like the world. Yeah. People aren’t, don’t know
what honey tastes like. People are used to,
like, sugar, corn syrup. Yeah.
For people, there is one honey. It’s honey. Yeah.
But here you can see that there
is not only one, there is like
Gerald? Thank you so much. Quebec? It’s my time! We got to go to
Rose des Vents, check out an amazing
chicken farm. The dog came over to
give you some support. Homies. I’m out here
Rose des Vents. With Jean we’re
here at his farm. They grow baby
chickens to eat. It’s a amazing
experience. We’ve got Cyril. We’ve got this old dog. It was trapped in
the forest forever. But now he’s out. This is babby
chicken world. Let’s go inside. The Federation of
Chicken Growers of Quebec usually doesn’t allow
visitors in the coop. They’re afraid of
diseases breaking out. I know this is okay
because you’re not coming from another
chicken farm. C’est bon. In here we’ve got baby
chickens that come in at a day old. We bring 1500 to 1800
chickens every 15 days. Being inside of
a chicken coop, you know. It’s a love hate
relationship, you wanna be in there, you wanna see how
the chickens are feeling, connect with
the chickens, but you know what, it’s
the most insane smelling fucking thing I’ve ever
had to be inside of. It’s like 98 degrees in
here, it’s very hot, I don’t know why I still
have my jacket on, I’m about to start sweating,
the ammonia is crazy, from the from
the chicken droppings. That’s no, no
disrespect to the farm. That’s just how it is,
you know. Chicken shit is insane. What made you wanna like, do this here
like in Quebec, it is a very specific
thing, right? Like growing these
younger chickens and providing these for, for,
for Quebec, Ontario? Like these guys
are bringing these out to different provinces. Like that’s an amazing
thing that started right here, right? Family values first and
foremost. We wanted to keep our
children close to us. It was never our goal
to be big anyway. The goal was always to
keep it on a human scale and spend time together. All right so
I got the baby chick. This is a one
week old chick. Is the emojicon. This is the world
of the chicken. This is it. I’m humbled right now, such a beautiful
little creature, and this chicken is the most
eaten thing in the world, and you know, you’re
sitting here holding a little baby chick
that’s done right. So we’re up here in
the second floor. I like this room
a lot better. It’s a little less
insane for my body. We can hang out
here a little bit. So, we got a few, we saw two, we have
two other sections. They thought I was gonna
hit Daddy, Patrick, the daddy,
the chicken lord. Over here,
they’re five weeks old. Yeah. And over there,
six weeks old. Okay. What’s your
favorite stage of the chicken to eat? The ideal size
to eat them? Yea? Three weeks. Three weeks is perfect, that’s the strongest
when it’s tender. It’s tender it’s a baby. When we go hunting we
take about 20-30 poussins (young chickens) with us. We put down an oil
cauldron and we fried them. They don’t soak up
the oil they stay crispy. Yea. Best fried chicken.
Fuck the south, right here in
North Quebec has the best fried chicken. C’est bon. Next little trippy that
we went on we got to go to like mont blanc,
not being a loser on skis, no, checking out an
old fishery that’s been turned into an amazing
forging inner sanctum. So we’re inside of
a teepee with the king of Wild Gourmet, Savage,
OG Savage, Gerald, with Cyril,
nice again, the homie. Tell us a little
bit about this crazy teepee that
we’re standing in. So yeah.
It’s our meeting place. We have very
uncomfortable benches. Keeps the meetings
nice and short. Just the facts. Well let’s go check
out some wild stuff. What I’m trying to do is
to, to plant native water plants that are edible
in each of the basins. In this one I’ve
got arrowhead, it’s a very
spectacular plant. Would you like
to see them? I’d love to see it. Well I’m I’m gonna
have to get my hands dirty here. Well that’s it. Can I wipe it on
your coat after? You, you can, we’ll find
something to wipe it on. Here you go. Crazy, looks like a like
a lamb testicle or something. Hehe, I’ve got, I’ve got. Hehe
He’s growing lamb testicles. Okay, you’ll want
to have this raw. This is wild
Canada garlic. Like, it’s amazing. Whoa. Whoa, yes. We, we won’t be kissing
tonight, will we? Oh, for sure. I would like you to taste
the water that’s coming out of these mountains. I want a drink. All of this water just
runs freely, literally, from the mountain
up here. You figure it’d
tastes like rocks or like, rust or
something, you know? It’s just beautiful. Let’s walk. I’m refreshed now. Don’t waste it. I’m not.
You’re strong, eh? This guy’s got some
frigging heaters. Foragers. I know.
He’s got some heaters in there. This guy really knows how
to live off the land and forage amazing products. So much so that he’s
built a whole business around it to provide for
his family. Gerald, thank you so
much. What’s up, Weed? Evening primrose,
it’s grape root. So, we’ve got a lot
of amazing stuff over the last few days,
haven’t we, guys? I obviously had
to do something very special for
very special people. Keller Ateal,
cooking time. Now, we got a few
things happening here. Delicious things. We’ve got some bacon and
some Toulouse sausage. We’ve got some duck. We’ve got some little
baby chickens. We’ve got a bunch of root
vegetables, maple syrup, some honey wine, a bunch
of weird-ass vegetables. So all these things
look very basic to you. They come from Quebec. Today’s menu is
very amazing. We’re gonna make
a whelk pie. So we’re gonna
talk some whelks, some bacon, cook that
down, add some cream, over it in mashed
potatoes, yummy. Number two. Tortiere. It’s like a meat pie. We’re gonna make a dough, put some spiced filling
in there, yummy. Next. Shout out to
the rose Devon. See those little
baby chickens? We’re gonna be roasting
those beautifully with some roasted root
vegetables from some sautee originale
Yummy again. Then, we’re gonna make. Is a classic French
bean stew with to loose sausage. Yummy, yummy,
yummy, yummy. Do I even remember what a
fleur-de-lis looks like? Yeah. It’s gonna look
like a pot leaf. It’s a family time. We’re here in a beautiful
home shared by our friends. Now, I’m going to
share with them, the best meal
they’ve ever had. They’ve never had
anything like this. No restaurant can compare
to what I am about to let these
people eat and it’s been brought
to you by Quebec. I’m just floored
by this meal. It’s excellent,
it’s touching. It’s traditional
Quebecois. It’s perfect. Cheers. Get in.
Go, go, go, go, go, go, lift that knife. Yeah.
All right, all right. This is fantastic. Mm-hm. The is so good. I’m out here
in a hot tub. I’ve got a shotgun
behind me. I don’t give a fuck. Do you give a fuck? Keep it Canada. World peace. Yah! What time is it? Comment t’appelle tu?