Perfect weather and PERFECT foie gras. Bernard Mirlycourtois grew up here and left to cook in France for decades before returning to his roots to serve "Cuisine De Tradition". In his own classic French style he harvests Manitoba (the pickerel almandine really is perfect) and heads to Quebec for the foie to create his exceptional foie gras terrine. An almost across the board challenge in this Province seems to be access to Canadian wines. So if you want a great late harvest Vidal with your foie, best bring your own.
