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No. 98

Le Mousso

When Antonin Mousseau-Rivard rings the bell, 30 diners snap to attention, and for good reason. A tasting of wildly inventive Quebec-ingredient-centred, Nordic-inspired cuisine-créative — austere and beautifully crafted — is about to begin. Flavours are assertive and original, for example, in a dish of fir-smoked scallops with wild plum butter. Fermented vegetables are de rigueur.

Photography by Antonin Mousseau Rivard

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