Chef Don Thibeault

About Chef Don Thibeault

Chef Don specializes in the production of menus for large volume of diners. With over 35 years experience in the kitchen, including the last 30 in the culinary education, he is recognized for helping restaurateurs and agencies to prepare banquets, festivals and gastronomic events. Don has helped to promote Acadian culinary products for New Brunswick through a television series in collaboration with the Department of Fisheries and Aquaculture of New Brunswick.

Roasted leg of lamb

Ingredients:  6 pounds    (3 kg)  leg of lamb, trimmed 1 garlic clove 2 Tbsp  (25 ml) vegetable oil 2 Tbsp (25 ml) butter or margarine 1 carrot, sliced 1 onion, sliced 1  celery stalk, sliced 3 1/2 cups   (875 ml) chicken broth  salt and pepper to taste

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Maple Salmon

Ingredient: 12 salmon slices 1/2 oz each 1 ¼ cups (300ml) dry white wine 2 tablespoons (25 ml) dark rum 1 cup (250 ml) maple syrup 4 tsp (20 mL) coarse salt 1 tablespoons (15ml) pickling spices 1 tablespoons (15ml) vegetable oil 8 chive sprigs

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Aracini with smoked salmon

Ingredient: 1 onion, finely chopped 4 garlic cloves, chopped 330 ml (2 tbsp.) Olive oil 250 ml (1 cup) arborio rice 250 ml (1 cup) white wine 1 liter (4 cups) chicken broth, hot 1 lb. smoked salmon 250 ml (1 cup) grated cheese parmigiano-reggiano Grated nutmeg to taste 60 ml (¼ cup) unbleached all […]

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