experience

Red Indian Lake

Bourdain had: hearty cod stew (“when people talk about fish, they just assume it’s codfish”), various terrines (duck, rabbit, guinea hen, boar), jellied foie gras, fire-roasted moose shoulder and leg, ribs braised with red wine and local boletus as well as chanterelle mushrooms. Dinner dates: Frédéric “Fred” Morin and David “Dave” McMillan, chefs and owners of Montreal restaurants Joe Beef, Liverpool House, Le Vin Papillon, and the new Bar à Vin Mon Lapin; Jeremy Charles co-owner and head chef of Raymonds restaurant in Newfoundland; Jeremy Bonia, co-owner, and sommelier of Raymonds.