THE CHEF’S FOIE GRAS
Clément Le Maux
La Canardière, Carignan, Quebec
As the son of Quebec’s first foie gras producer, Clément Le Maux was “born in foie gras.” At an early age, he began working on the family farm, which was founded 30 years ago and where he learned the secrets of the artisan tradition.
At the age of 18, following an unpleasant experience with a distributor, Clément decided to distribute foie gras himself. He went on to establish La Canardière. Today, he also handles production and sells directly to restaurants, with no middleman.
Each serving of foie gras must be identical, which is easier said than done. “Foie gras is a delicate product. For example, the slightest change in the weather can affect the final product. The duckling arrives two days after hatching and leaves at 14 months. We must take great care of it every day.”
In addition to a more refined and delicate taste, using 100% natural whole corn in the duck’s diet gives the foie gras from La Canardière a unique yellow-orange colour, its claim to fame.
The new generation of chefs, who are looking for products from Quebec and products that are out of the ordinary. “When I see my foie gras being used by great local chefs who are happy with my product, I am especially proud.”
Clément wants to make La Canardière known outside Quebec. “We already have customers in Toronto, and we are targeting the Vancouver and New York markets. Consequently, he plans to double or even triple his production. “I’m young. I want to do more!”
ENFANT TERRIBLE SINCE
2016. La Canardière debuted at Les Enfants Terribles following Le combat des villes, a show on Radio-Canada that gave top prize to our executive chef, Simon Laborde. The foie gras presented in the competition came from La Canardière.
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Each month, we feature one of our suppliers, a local producer with whom we are proud and happy to work with.
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