Chef-Owner Martin Faucher of the French
restaurant, Aux Truffes Restaurant in Mont-Tremblant,
Canada, which has been awarded Four Diamonds by the AAA/CAA
every year since 1998, shares a delicious taste of his restaurant with his
two-course menu of Magret de Canard Stuffed with Foie Gras and Truffles, and Clafoutis
with Raspberries and White Chocolate. Bon Appétit!
I had the opportunity to meet
Chef Martin Faucher and get to know him and his culinary philosophy when Edward
and I had dinner at Aux Truffes Restaurant in late February 2011. A native
Quebeçois from the south shore of Montreal,
he was a rebel at age 16 and a fan of heavy metal music. He got involved with cooking
when a friend told him about a cooking school that his brother was attending.
It sounded interesting, so he applied and was accepted. From there he honed his
skills working at various restaurants.
Chef-Owner Martin Faucher
Between jobs, he took a trip
to Columbia, South America,
and there he met someone who told him about Mont-Tremblant. He returned to Canada, went to Mont-Tremblant, and was walking
around the Pedestrian
Village when the Aux
Truffes Restaurant caught his eye with its elegant setting. He went in and
inquired if they needed any help in the kitchen, they did, he accepted, and
began working there as a cook in 1999. Little by little, he worked his way up
to head chef, and when the owner wanted to sell the restaurant, he decided to
purchase it and became the owner on February 15, 2009.
Chef Martin Faucher's
culinary approach is not to use set recipes, but rather to go along, always
playing and finding new ways to present his food, to think out of the box, add
a little spark that ignites everything. He loves the winter season for heavier
comfort food, and the spring and summer for the fresh products. He uses butter
and fat in his recipes, as he explained that the fat is what carries the
flavors, and uses local duck and venison, as well as the raw milk local cheeses
that have really evolved over the past 15 years.
Aux Truffes Restaurant
When not creating new recipes
for the restaurant he enjoys skiing, as well as spending time with his wife and
two children, a son age 18 months, and a daughter age 5 ½, who likes to cook
with her dad and make recipes from scratch. Perhaps there is a budding sous
chef in the Faucher home. Chef Martin Faucher graciously shares his recipes for
a delicious two-course menu.
Magret of Duck Stuffed with
Foie Gras and Truffles
Clafoutis with Raspberries and
Magret of Duck Stuffed
with Foie Gras and Truffles
This recipe is a signature
plate of Aux Truffes Restaurant, and a unanimous delight. At the restaurant, I
serve it with roasted vegetables, veal and truffle glaze, and quinoa and foie
gras. Go easy with the vegetables, the starch, and the sauce of your choice, to
let the artistry of the magret of duck star on the plate!
20 minutes (20 minutes of
||Magret of Duck
||grams (3.5 oz)
||Foie gras en escalopes
||grams (0.7 oz)
||Fleur de sel (or iodized salt), pepper
Method: In a pan on a very hot stove, add the foie gras and
cook for 1 - 2 minutes on each side. Cool, and then chill in the refrigerator
for at least 20 minutes.
Trim the fat along the sides
of the magret of duck, reserving the trimmed fat for other uses. With a sharp
knife, score the fat on the diagonal. Rub a good quantity of fleur de sel or
iodized salt onto the fat.
Put in a dry pan with the fat
side down, and sear for 15-20 minutes or until the fat has crystallized like
drain the fat as necessary throughout the cooking process.
Season the meat and sear all sides in a
pan over medium heat. Remove form the heat and let rest for 5 minutes at room
Hold the magret lengthwise on
a plate using tongs, and with a very sharp knife, make an incision lengthwise
in the center of the magret and slightly widen to create a space for the
filling, being careful to not cut through the end of the meat.
Pre-heat the oven to 450° F
Julienne the truffle. Stuff
the magret of duck alternately with the truffle and the foie gras. Cut into
smaller dice if necessary. Place the magret in oven for 4-5 minutes and cook
until done. Let rest for 2-3 minutes. Arrange the plate with the vegetables and
your choice of starch. Cut the magret in slices and serve with a veal and truffle
glaze or your choice of sauce.
Clafoutis with Raspberries
and White Chocolate
The secret for this bland
dessert is definitely the cream. The marriage of the cream with the acidity of
the raspberries is what makes for a winning combination. At the restaurant, I
prepare the Clafoutis all year with frozen raspberries. It is not necessary to
thaw them before mixing them in the batter. Easy and delicious!
Degree of Difficulty:
6 - 10
20 minutes (1 hour of
||White Chocolate, disks
Confectionary Sugar, for
Method: In a saucepan, heat the milk and the butter without
boiling, until the butter melts completely.
While you are waiting, mix
the flour and the sugar together in a bowl and set aside. Make a well in the
flour sugar mixture, and add the eggs. Beat until they are gradually
incorporated into the flour and the sugar.
When the butter has melted,
turn off the heat and add the white chocolate. Stir just until the chocolate
melts and is completely incorporated. Add the warm cream to the flour, sugar,
and eggs mixture and mix well.
Place a sheet of parchment
paper in a rectangular loaf pan 4.7-inches x 1.5-inches (12 cm x 4 cm). Add the
batter and mix in the raspberries.
Bake in a pre-heated 375° F
oven for 40 minutes. Check after baking for 20 minutes. Temper in the
refrigerator for about one hour. Remove the Clafouti from the mold, and cut
into individual slices. Dust with confectionary sugar and serve with a
raspberry or cherry coulis, if desired. Bon Appétit!
Aux Truffes Restaurant is
open daily during high season for lunch for lunch from 11:30 am - 3:00 pm, and for dinner from 6:00 pm - 11:00 pm.
Read in-depth on Aux
Truffes Restaurant in the Restaurants section and in the Chefs'
Recipes section where Chef Martin Faucher provides the recipes in French.
Aux Truffes Restaurant
3035, Chemin de la Chapelle
casier postal 2502, succursale B
Mont Tremblant, QC J8E 1B1
Email Contacts: Alexandre Boisleve and
Simon Léonard, Managers
Read other articles on Mont-Tremblant, Canada in the
Destinations, Hotels and Resorts, Restaurants, Chefs' Recipes,
Spas, and Adventures sections.
For information on Mont-Tremblant,
please visit the website: www.Tremblant.ca
For information on Porter
Airlines, and where they fly, please visit the website: www.FlyPorter.com.