Arnaud Marchand
Arnaud Marchand is a renowned chef based in Quebec, celebrated for his innovative use of local ingredients and his commitment to showcasing the flavors of Quebec's culinary landscape. He gained recognition for using mélilot blanc in his dishes, particularly at his restaurant Chez Boulay, where he created a syrup from this fragrant plant, highlighting its unique aromatic profile that combines notes of vanilla, almond, and hay. His work has inspired a new generation of chefs to explore and incorporate local and forest products into their cooking.
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Chef Arnaud Marchand used white sweet clover in a syrup he made from the flower.
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