I recently attended the 100 Mile Dinner created by Chef Luis Clavel of Seasons Bistro & Wine Bar. Luis is new in his role as Executive Chef and is determined to run his restaurant in an ethical manner in addition to providing a delicious dining experience. The dinner consisted of a 4-course meal, with as many ingredients as possible having been soured within 100 miles.
Luis is a champion of local cuisine and a supporter of Nova Scotian seafood. Hand in hand with this support, is Clavel's enthusiasm for purchasing seafood that has been caught/processed in a sustainable manner; "At our restaurant we focus in respecting and understanding all aspects of our food products so that we can create the best dinning experience for our guest."
Being able to support the local market as well as the economy is very important for Clavel, and he emphasizes the need - both as a chef, and as a consumer - to build respect for the catch.
Clavel adds that he has a great relationship with his supplier. Robichaud’s Fisheries is a local small business dedicated to delivering great seafood. The fish is line caught from long liner hooks, while the nets are split to catch only the right size of fish. This allows those that are not fully developed to escape and continue to grow to maturity.
"I buy all my fish from them" he says, "with our commitment to supporting local vendors we can illustrate and educate that you don’t have to travel far for a great experience".