Chef Dominic Labelle’s Pan-Fried Radishes from Parcelles
Some of the most memorable summer eating in Quebec happens far from the city — like at Parcelles, the farm-to-table restaurant tucked into the hills of Austin, near Lake Memphrémagog in the Eastern Townships. On a working farm, chef Dominic Labelle cooks what the land gives him that week, an approach that has landed Parcelles among Canada’s most talked-about new tables. So when we wanted to celebrate the flavours of home, calling him was an easy choice.
In a Quebec summer, the humble radish finally gets its moment. To make the most of it, Dominic built this pan-fried radish dish around three local heroes: crisp Quebec radishes, tangy blackcurrant vinegar, and a spoonful of raw-milk Pont Blanc from Au Gré des Champs. It’s the kind of recipe that reflects why we do what we do — backing Quebec producers, championing the province’s food autonomy, and keeping the local economy right there on the plate. Because it really does taste better when it comes from here.
Grab your forks.
Ingredients
- 2 bunches Quebec radishes, with their leaves and stems
- 60 ml (¼ cup) blackcurrant vinegar (vinaigre de cassis)
- 2 tbsp sunflower oil
- 1 tbsp butter
- Pont Blanc cheese from Au Gré des Champs, to taste (a soft, raw-milk cheese with a fine, silky paste)
- A handful of fresh garden herbs, your choice (chives, dill, chervil, tarragon…)
- Salt, a pinch
Preparation
- Prep the radishes: Rinse them well and trim. Cut into uneven pieces — some halved, some quartered — so they take on colour and texture at different rates. Set the leaves and tender stems aside; you’ll fold them in at the end.
- Heat the pan: Set a large skillet over medium-high heat. Add the sunflower oil and butter, and let the butter foam.
- Sear the radishes: Add the radishes and a pinch of salt. Cook, stirring now and then, until they turn golden at the edges and give just slightly when pierced. Give them room in the pan so they sear rather than steam.
- Plate the cheese: While the radishes colour, spoon small mounds of Pont Blanc across your serving plate. Left at room temperature, the paste softens and turns silky.
- Greens and deglaze: Once the radishes are tender, toss in the reserved leaves and stems, then deglaze with the blackcurrant vinegar, scraping up the caramelized bits in the pan. The vinegar reduces to a glossy, fruity-tart glaze that plays off the radishes’ peppery bite.
- Finish: Spoon the warm radishes over the cheese and scatter with every fresh herb you have on hand. Serve right away.
