Photo Courtesy of le Naked Lunch
Campfire cuisine isn't all that inspiring, but a new offering from Quebec can make those bean dinners gourmet with Le Naked Lunch, haute cuisine in a can.
Gastronomie le Naked Lunch was founded by Amélie Dion and Dominic Lamontagne in 2003, packing frozen gourmet dishes from their loft. In 2005, they opened a bistro, which they later closed to open a cannery.
The Naked Lunch is inspired by the William S. Burroughs novel of the same name, "The title means exactly what the words say: naked lunch, a frozen moment when everyone sees what is on the end of every fork." Currently the cannery sells only to retailers, but the culinarily curious can order a case of canned goodies directly from the company.
Choose from French favorites and international delights that currently include five flavors like the Pate Chinois de Gibier (English cottage pie with venison and corn - Shepherd's Pie) a layered medley of deer, boar and bison on top of a layer of corn and potatoes; and the Smoked Meat de Magret de Canard (fattened duck breast smoked meat style) a hybrid of Montreal's famed smoked meat and Quebec's fattened duck breast.
There's also a Thai soup if you're in the mood for something spicy, as well as another duck breast and a sauerkraut and sausage can.
Each canned delight is easy to prepare, simply drop into a pot of boiling water or pop in the oven, according to the directions, and serve (no campfire needed).
Visit www.lenakedlunch.com to learn more.
