A striking example of that commitment can be found in one of the restaurant’s signature dishes, made possible through a unique partnership with the Mi’kmaw community of Listuguj, in the Gaspé Peninsula. Thanks to this direct relationship, Tanière³ receives live scallops each week — scallops of exceptional freshness. It’s a powerful gesture, one that blends culinary excellence, respect for the land, and the celebration of Indigenous knowledge.
A Chance Encounter That Changed Everything
Sourcing live scallops in Quebec is close to impossible. Most are harvested industrially, cleaned aboard fishing vessels, and flash-frozen almost immediately. The supply chain is built for volume, not for quality, leaving little room for delicacy or freshness.
But a lucky encounter changed that for chef Nicol. In a conversation with a local fisherman, he learned that members of the Listuguj community also harvest scallops — by hand, using traditional methods and with deep respect for marine ecosystems. Since then, these exceptional shellfish have been delivered directly to the restaurant each week. “They were so fresh they were still clapping on my spatula while I was cleaning them,” he recalls laughing.
A Living Dialogue
And it’s not just about freshness. This partnership allows for a holistic approach to the ingredient. The main muscle, the skirt (bardes), the roe — everything is used. The roe is transformed into a silky sauce, while the skirt is turned into crispy garnishes. It’s a celebration of the scallop in all its dimensions — and of the territory it comes from.
The relationship with Listuguj goes far beyond a commercial transaction. It’s a genuine dialogue, a bond of trust that’s being built over time. Nicol dreams of visiting the community to better understand their harvesting techniques, their way of life, and the values that guide their connection to the sea.
“My dream is to source all my seafood directly from communities like Listuguj,” he says. “Fresher products, better handled — and real value created for the people who harvest them.”
That dream is slowly taking shape. More collaborative projects are already in the works. At its core, this partnership offers more than a rare ingredient — it invites chefs to rethink how they source and encourages diners to demand more transparency.
Shorter. More respectful. More human — and, of course, infinitely more flavourful.
Here is my interview with chef François-Emmanuel Nicol about this partnership with the Mi’kmaw community of Listuguj which aired on CBC Radio One in September 2024.
