Manitoba Berkshire pork with creamy beer and mustard sauces, much-sought-after charcuterie boards and dozens of Mason jars filled with picked carrots, beets and asparagus are Tristan Foucault’s trademarks.
The low-key owner and chef of Peasant Cookery, Foucault’s back-to-the-land style shines the spotlight on dry cured sausages, pates and fabulous pig’s tongue and face terrines, rather than himself. (Somewhat refreshing, we say, in a foodie world that’s over-flowing with kitchen egos.) At midday the power-lunch crowd packs Tristan Foucault’s dining room in the Winnipeg’s original six-storey Travellers building, while the evening patrons seem to prefer the bustling drinking room next door.
Highly recommended: A surprisingly subtle ruby trout with herb spätzle, or a large bowl of mussels soaking in the steaming broth stew of the day.
