canadians what that means. he s an unlikely ambassador for his country and province. but maybe not so unlikely. i mean, look at him, out for a day trapping beaver with local trapper carl. no? so, the bait is wood? yeah, they just eat the bark. they eat the bark? yeah, yeah, yeah. now, i understand in pioneer days, beaver was the financial engine of canada. empires were built on it. every hat practically in the world was made of a beaver pelt. that s why today it s the icon of canada. 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 to control what could become an overly destructive population. hello, my little friend.
so the bait is wood? yeah, just the bark. they eat the bark? yeah, yeah, yeah. i understand in pioneer days, beaver was the financial engine of canada? empires were built on it. every hat practically in the world was made of a beaver pelt. that s why today it s the icon of canada. 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 of what could be become an overly destructive population. hello, my little friend. this is a young one. those are the ones we want to eat. what would you compare the meat to? is there anything like it? that s the thing, there s
nothing like it. you know, when you eat beaver, you understand that it s beaver. martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine deion, is a believer of honoring tradition. if you trap beavers, you should if at all possible, cook them and eat them, not just strip them of their pelts. as incredible as it might seem, you can cook beaver really, really well. beaver tail, on the other hand is not actually beaver at all, rather a quick spoonbread type of thing, that in our case, goes somewhat awry during an inadvertent inferno. [ laughter ] the sauce almost looks like chocolate. it s so rich-looking. i love it. some people don t put too much blood, but i like when it s very thick. wow. it s absolutely delicious. yeah, it is. i wasn t joking. it tastes like chicken.
empires were built on it. every hat practically in the world was made of a beaver pelt. that s why today it s the icon of canada. 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 of what could be become an overly destructive population. hello, my little friend. this is a young one. those are the ones we want to eat. what would you compare the meat to? is there anything like it? that s the thing, there s nothing like it. you know, when you eat beaver, you understand that it s beaver. martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine deion, is a believer of
life after them is never the same. martin picard is such a man. a heretofore unencountered hybrid of rut 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 quebecois, and perhaps he more than anyone else has defined for a new generation of americans and canadians what that means. he s an unlikely ambassador for his country and province. but maybe not so unlikely. i mean, look at him. out for a day trapping beaver with local trapper, carl. no? so the bait is wood? yeah, just the bark. they eat the bark? yeah, yeah, yeah. i understand in pioneer days, beaver was the financial engine of canada?