Who caught that Gaspé lobster?

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Photo: Shirley Nadeau

Chef David Forbes, biologist Jean Coté and Pierre Moreau, general director of Restos Plaisir, spoke about the various ways to raise, trap and prepare lobster at a media event at Ciel! Bistro-Bar.

Fresh-caught Atlantic lobster is now available in Quebec.

On May 14, members of the media were invited to Ciel! the rotating bistro-bar at the top of Hôtel Le Concorde, to sample some of the fruits (de mer) of lobster harvesters’ labour, deliciously prepared by the restaurant’s head chef, David Forbes.