Good friend and excellent artist, Xavier Etchepare is the man I always recommend when you need something special. I called him and explained him what was my latest crazy idea. An event in the city of Montreal where Head cheese (pig head cold cuts) and cocktails where involved.

He came up with this.

Federico is my diva. Nada me puede faltar.

Welcome to the Head Cheese Week, an event who celebrated the most glorious pairing at the aperitif scene. A bit of a head cheese and a sip of a cocktail. A pig and a man, such a classic. Both of them in a perfect "maridage". 

Playground, Montreal.

Date, March 2015.

Get yourself a Delorian. 

On Schedule,

-Le C

-Tachido

-Tripes and Caviar

-Dinette La Triple Crown

-Slang

-O Chevreuil

-Manitoba

-Danji

...gotta be clean for the meetings.

Crispy head cheese, caper berries and grapefruit sauce.

Inspired by the “puck” and the long winters came to my mind this signature dish, that I now proudly treasure in my repertoire. With the complicity of the great Tom Albani we paired it with a Mezcal Old Fashion.

The dish perfectly balanced, sweet & salty. Greasy & tart. Was washed down your throat with the cold & leathery Mezcal cocktail. Hi5!

Created by Tom Albani to pair the Crispy head cheese, served by Romain Cavelier.

50 Ml Mezcal Union Espadín

15 Ml seychuan syrup

2 Dash angostura bitter

2 Dash Pacan Bitter

Orange zest

Stirred

...meanwhile in Tachido...

While Chris Parasiuk was head chef of the restaurant Manitoba, located in the Mile Ex of Montreal, the restaurant experienced his most flourishing time.

It was an honour to have him and his beautiful team being part of this event.

This event wouldn’t have been possible without Erhan’s eye. This young but extremely talented photographer joined the project blindfolded. Is thanks to him that we have such amazing shots.