hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade, innovator. he is one of the most influential chefs in north america. he is also a proud québécois. and perhaps he, more than anyone else, s finefor a new generation of americans and canadians what that means. he is an unlikely ambassador for his country and his province. but maybe not so unlikely. i mean, look at him. out for a day, trapping beaver with local trapper carl. carl: no. martin: no? anthony: so the bait is wood? martin: yeah. they just eat the the bark. anthony: they eat the bark? martin: yeah, yeah, yeah. anthony: now i understand in pioneer days, beaver was the financial engine of canada. martin: yeah.
martin picard is such a man. a heretofore unencountered hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade, innovator. he is one of the most influential chefs in north america. he is also a proud québécois. and perhaps he, more than anyone else, has defined for a new generation of americans and canadians what that means. he is an unlikely ambassador for his country and his province. but maybe not so unlikely. i mean, look at him. out for a day, trapping beaver with local trapper carl. carl: no. martin: no? anthony: so the bait is wood? martin: yeah. they just eat the the bark. anthony: they eat the bark? martin: yeah, yeah, yeah. anthony: now i understand in pioneer days, beaver was the financial engine of canada. martin: yeah. anthony: empires were built on it. every hat practically in the
world was a was made of a beaver pelt. martin: that s why today it s the, uh, icon of canada. anthony: to a lesser extent, the tradition continues today. carl continues to trap, usually called on by provincial officials to trap beaver and clear away dams and control what can become a destructively overpopulated situation. carl: yeah. martin: ah, oui? anthony: hello, my little friend. martin: oh, that this is a young one. and those, uh, are are the one we want to eat. anthony: what would you compare the meat to? is there anything like it? martin: the that s the thing, you know. there s nothing nothing like it. you know, when you eat beaver, you understand that it s beaver. anthony: martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook
hybrid of rugged outdoorsman, veteran chef with many years of fine dining experience, renegade, innovator. he is one of the most influential chefs in north america. he is also a proud québécois. and perhaps he, more than anyone else, has defined for a new generation of americans and canadians what that means. he is an unlikely ambassador for his country and his province. but maybe not so unlikely. i mean, look at him. out for a day, trapping beaver with local trapper carl. carl: no. martin: no? anthony: so the bait is wood? martin: yeah. they just eat the the bark. anthony: they eat the bark? martin: yeah, yeah, yeah. anthony: now i understand in pioneer days, beaver was the financial engine of canada. martin: yeah. anthony: empires were built on it. every hat practically in the world was a was made of a beaver pelt.
martin: that s why today it s the, uh, icon of canada. anthony: to a lesser extent, the tradition continues today. carl continues to trap, usually called on by provincial officials to trap beaver and clear away dams and control what can become a destructively overpopulated situation. carl: yeah. martin: ah, oui? anthony: hello, my little friend. martin: oh, that this is a young one. and those, uh, are are the one we want to eat. anthony: what would you compare the meat to? is there anything like it? martin: the that s the thing, you know. there s nothing nothing like it. you know, when you eat beaver, you understand that it s beaver. anthony: martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook them and eat them, not just strip them of their pelts. and as incredible as it might se