Howdy!

Back in February I interviewed Jason Nelsons, chef/owner of Le Renard Artisan Bistro. Initially it was going to be a video, a long video. But things being what they are it morphed into an audio interview, and extremely long audio interview. So I have chopped it into two parts. The first part is here, and the second part is below:

If you would like to listen

The Jason Nelsons Interview, part 2

(58:09)

If you would like to download

The Jason Nelsons Interview, part 2

Ogg Vorbis 33MB, MP38MB, Flac 287MB, WAV 639MB, BitTorrent.

It was a wide ranging interview and during the course of our conversation we discussed Quebecois Culinary Identity, Nordic Cuisine, Using YouTube to learn how to preserve and store vegetables, Local Ingredients, Pine Mushrooms, Cooking with Beer instead of Wine, The invention of Sous Vide Cooking, Apple Ice Cider, Quebecois Food Trends, How he sources ingredients, Plating, Service, The Concept of a Bistro, Sole Ownership of a Restaurant, Getting Reviewed, Menu Development, Sommeliers, Making Butter, Style of Le Renard, His Customers, Farmers, Homemade bread, Taste, How to make the Best Burgers and Terroir.