5à7 Podcast, S3E3: Chef Jean-Sebastien Giguère of h3 on Chickens, Sugar Shacks, Traceability and Fine Dining

"In Quebec, the traceability is sh*t," says Chef Jean-Sébastien Giguère of the new h3 restaurant in downtown Montreal. Listen in on our happy hour conversation about how eating local here in Quebec is a marketing tool for Big Agriculture. We also talk sugar shacks, his two years to decide what to do with his chickens and why he's moved back to Montreal after years in his Beloeil restaurant.

The 5à7 Podcast is a series of happy hour conversations with creative people – with a nod to the Quebec happy hour, aka the 5à7. They’re based around food, but guests go beyond chefs and restaurant owners to artists, entrepreneurs and other inspiring people you might have heard of. Take a sneak peak into the homes and lives of these guests, to hear stories that only seem to come out over a drink with a friend…or by

Zoom during COVID-19.

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Here’s everything we mentioned on the podcast (in the approximate order we mentioned it):

Jean-Sebastien’s drink: Gin and tonic with Charlivoix-based gin Menaud

https://menaud.ca/en/liquor/gin/
https://www.saq.com/en/14108709

Amie’s drink: An unexciting Crémant (sparkling wine from the Loire Valley in France that I often find as satisfying as Champagne but much cheaper, but while this bottle was cheaper, it was nothing to write home about) that I topped up with Campari to mask the flavour (of the Crémant).

Where Jean-Sebsatien gets his chicken for homemade fried chicken: La Ferme des Voltigeurs https://www.fermedesvoltigeurs.com/en

Martin Picard = Chef of Au Pied de Cochon, aka the temple of foie gras (no one calls it that, but it is)

Au Pied de Cochon sugar shack: https://aupieddecochon.ca/en/info/sugar-shack

Taverne 1909: https://1909tavernemoderne.com/

Le Coureur des Bois Bistro gourmand, Beloeil, QC https://restaurantcoureurdesbois.com/en/home/

Cabane du Coureur is doing takeout: https://cabaneducoureur.ca/en/

Jo Gros Dard, Jean-Sebastien’s beekeeping guy, who’s associated with Apiculture Sirois, for local queen bees: https://apiculturesirois.com/accueil

Where to buy koji online in Montreal: https://www.mycoboutique.com/en/shop/stay-healthy/1275/koji-firm-granular-rice-koji

Info about the closures of maple sugar shacks in Quebec: https://montreal.ctvnews.ca/a-quarter-of-quebec-s-sugar-shacks-have-closed-permanently-as-the-industry-is-drowning-report-1.5228649

Design of the h3 restaurant was done by Jean-Pierre Viau: http://www.jpvdesign.com/

Restauranth3.ca