Last month I returned to Montreal to cook at the city’s preeminent Turkish Restaurant – Su. Invited by Chef Fisun Ercan , who grew up in the kitchen and she shares her passion and affinity for Mediterranean flavours. The staff at Su and chef were warm, very hospitable and it was a joy to cook alongside them and present a fabulous dinner to our guests.
We used Cretan olive oil from Nisos Importing. and the wines were selected by Oenopole, based in Montreal. The European sea bass was provided for by Selonda Aquaculture (Greece). Thank you to all for their support and expertise.
Main Course – Lavraki (European sea bass) Baked in Sea Salt from Selonda Acquaculture With warm Potato Salad
Merci Beaucoups, Montreal…ever charming and you always make me feel at home. I hope to be back next year to co-host another Supper Club and looking forward to seeing you again soon!
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