I
t’s extraordinary when you find people who believe in what they’re making and who go to great lengths to ensure quality,” René says. “Raising grassfed animals, for instance, isn’t easy. It takes an extensive amount of work and knowledge and I admire that.” This year, René began working with Brian and Michelle Arnold,
owners of the Thunder Ridge Bison Company, a family-owned farm in the Oak Ridges Moraine of Ontario, where they raise and farm bison through a sustainable, grass-fed, farm-to-table approach. “For people with health issues or allergies, athletes, or those who are simply health-conscious, going with mainstream cattle isn’t always the best option,” he
explains. “Because of the bisons’ natural diet, the meat is superb and great for nutrition – not to mention very, very tasty.” The greatest compliment René has received from clients is that his food is eclectic and authentic. Finding inspiration in the people he meets and the places he visits, he doesn’t worry too much about rules or constraints.
“No one would say I’m refined or fancy. I have no interest in that whatsoever,” he says. “What I care about is the quality of the ingredients, the stories behind the dish, the way the flavours come together, and ultimately, the experience of sharing it with friends.”
42 WINTER 2019/2020 ■