Mastering The Art of Terrine
Presented by Chefs Canada.
Chef Alex Chen of Boulevard Kitchen & Oyster Bar is known for his taste for high-pressure culinary competitions, having led Team Canada to a top-1o finish at the 2013 Bocuse d’Or in Lyon. Chef Chen believes that terrine is life. His connection to this old classic of French cuisine allows him to express his thoughts and emotions through the building of something delicious while showcasing restraint and purpose. See him LIVE in action, as he crafts a terrine using Rougié foie gras, BC spot prawns, white asparagus and Northern Divine caviar.
- Chef Alex Chen, Executive Chef, Boulevard Kitchen & Oyster Bar