THE UPLAND COOK
My name is François Séguin, founder of The Upland Cook.
This project was born in the boreal forests of Quebec, where hunting, wild gastronomy, and northern traditions come together.
A passionate hunter, I dedicate my free time to exploring the world of Nordic field-to-table cuisine. My goal is to transform the harvests of the land into authentic culinary experiences inspired by the seasons, conifer forests, marshlands, and the vast wilderness of the North.
Through The Upland Cook, I share more than recipes. I tell a culture, a way of life, a deep connection with the Québec wilderness.
But I don't stop at our local game. I love taking techniques and flavors from elsewhere, from Tokyo to Halifax, from Tehran to Bangkok, from Barcelona to my boreal kitchen. A yakitori glazed with syrups from our forest. A Canada goose donair that meets the spices of the Middle East. A Persian koobideh with wild duck. It's this dialogue between Québec territory and world cuisines that defines what I do.
Every dish stays rooted in the here. Wild game, boreal flavors, forest mushrooms, northern herbs, campfire cooking, and the rhythm of the seasons that drives the hunt.
Hunting with my two Wirehaired Pointing Griffons, I spend autumn in the forests and the marshes.
COOK THE TERRITORY
My cooking philosophy is simple. Respect the game, cook without compromise, and celebrate the wild terroir of Québec with creativity and authenticity.
The Upland Cook is at once a wild cuisine, a hunting field journal, and a modern vision of the gastronomy of the territory.
François