At the invitation of the Montréal en Lumière festival - which we happily accepted - our co-founder Marie-Philippe filmed a capsule with chef Jérémie Jean-Baptiste as part of the gastronomic series Le Local Gourmand. Together, they discussed sweetfern and cooked it in a delicious and colorful recipe concocted by Jérémie.
To learn more about sweetfern and how to cook it, and also to discover the poetic name in the Iroquois Wendat language that Jérémie gave to his recipe, watch the capsule on the Mordu website. The detailed recipe is also available there.
Enjoy watching, and above all, enjoy your meal!
