Derek Dammann - a UK transplant to Quebec - shares how his experiences and surroundings shape his menu's flavors, keeping craveability and the guest top of mind.Read Bio
Onions. Garlic. Mushrooms.
Eating tortellini ala panna as a kid.
I don’t think there are two ingredients that should never be used together. You can always make modifications and make them work.
Roasted Shallots and Black Truffle Agnolotti.
First year of culinary school, I wasn’t sure if it was for me until my chef teacher asked us to create our own dish and I was hooked. I created a corn ravioli with mushrooms, which ended up inspiring my signature dish.