Dominique Rioux, a Montreal-based butcher and author, and Mélissa Djabourian, a Parisian charcutière, present a demonstration centered on farce, explored in both its culinary and playful meanings. The workshop begins with a stuffing recipe taken from one of Dominique Rioux’s books and, from this starting point, discussions between Dominique and Mélissa led to a shared idea of incorporating confit pork neck into the preparation. The recipe was then fully developed together through a collaborative process involving aromatic choices, pre-cooking techniques, seasoning adjustments, and the pursuit of balanced flavors, resulting in an original crépinette that blends Montreal and Parisian influences. The choice of the crépinette reflects an accessible approach to charcuterie that can be made at home without specialized equipment, echoing the book Mélissa Djabourian is currently writing on the subject, while Dominique Rioux will present her own approach to stuffing as developed in her published works. The demonstration concludes with cooking and an on-site tasting.
March 4, 3:30 PM - 4:30 PM