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Cajundome's Decourt shows the motherland how to make a real Cajun roux. By Elizabeth Rose

November 2012

From left, chefs Adam Brenner, Tod MacIntyre, Gilbert Decourt, Troy Baglole and
Alexei Boldireff
Gilbert Decourt, who by accident settled in the Hub City in 1980, has since moved up the restaurant ranks to represent Lafayette in the annual Nova Scotian 10-day food festival where chefs are challenged to blend the cooking traditions of Nova Scotia with those of their home regions.

Decourt, the food and beverage director at Artisan Creative Catering at the Cajundome, was one of 10 chefs who worked with teams of local chefs and apprentices at the third annual Right Some Good foodie adventure in Cape Breton Island Aug. 18-26. The teams were charged with the task of creating a four-course meal that incorporated four local ingredients: whole lamb, double-smoked pork belly, jalapeño pepper jelly and mussels. The menu had to blend both Nova Scotian culinary traditions as well as each chef's local culinary traditions. Decourt says there were many similarities between Nova Scotian and Acadian cultures — it is the motherland for many, after all.

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