Martin adores foie gras, so much so that he invents a new kind: maple syrup foie gras. Join Hugue and Martin as they find out how foie gras is made, all the way from the farm to the table. Along the way, they show us how to cook foie gras, how it can even become a “fast food”, and finish with an exotic foie gras cake. And is the foie gras experiment a success? Martin sends it to some chefs that he knows to find out: will they like his re-invented foie gras?

Martin and Hugue are off to Isle-aux-Grues, a paradise for goose hunting in Quebec. Before they even get there, their truck breaks down and all they have left is their oven. Once there, they collect berries, gather bulrushes and make a drink using sumac flowers. Then, it’s time to hunt and cook. Ever inventive, the two friends build a smokehouse out of plastic wrap and smoke goose, beans and even themselves! They re-invent cipaille, a traditional Quebec meat pie made with wild goose, and make a beautiful clay-crusted goose.

Martin and Hugue go salmon fishing on Quebec’s North Shore. The weather doesn’t co-operate but the two cooks keep their chins up. At water’s edge, they taste parts of the salmon we don’t usually eat and make a new version of the traditional Quebec dish, Salmon Pie.

Martin and Hugue go moose hunting deep in the woods of Quebec. And after the hunt it’s time to cook! Martin and Hugue serve up parts of the moose that are usually thrown out: the heart, the testicles, even the shanks. Everyone is pleasantly surprised by the results.

Martin recreates an old Quebec tradition, La Grande Boucherie, where farmers would prepare food for winter. And with Martin’s favourite animal : the pig. Watch as Martin, Hugue and their friends cook an entire pig in one day and finish with a big feast.

Everyone has a favourite size lobster they like to eat and Martin’s no different. He loves the monster lobsters, 6 lbs and up. He and Hugue set out to Nova Scotia to convince everyone that bigger really is better. He also tries his own version of the traditional Acadian dish, Rappie Pie, and makes his classic dish, stuffed pig’s stomach with lobster.

Martin and Hugue discover the life of the « coureurs-des-bois », fur traders in the early days of Quebec. As part of their adventure, they sleep in a tent and cook outside in a snowstorm. They also eat something they’ve never had before : muskrat ! The trip ends with a beautiful hare civet cooked on an open fire.