Ingredients: Salmon fillet (4oz) 2 tbsp pesto 1 cup maple syrup Salad: Young curly lettuce Juice of ½ lemon Olive oil Salt and pepper to tasteread more
About Chef Morel Morneault
Chef Morel Moreneault graduated from the Atlantic Centre of Excellence Tourism of New Brunswick in Technical and Culinary Management in 2002. he has alot of experience in the restaurant and hotel industry which he acquired at Fairmont Algonquin in St-Andrews NB, Grand-Sault Restaurant, Julio's restaurant, After Hours and Près du Lac in Grand Falls. He was also coordonnator of food and beverage for the City of Grand Falls. Since 2014 he's working at Restaurant Le Patrimoine.