Dessert enthusiasts may insist that 2010 was the year of the pie, but M. Wells’s Hugue Dufour would like you to know that the meat pie is eternal. Called the tourtière and a fixture of menus throughout Quebec during the winter months, it’s currently being served at Dufour’s Long Island City diner. In a video for Feast, the chef demonstrates how the thing is assembled, pork filling, brisket, foie gras chunks, and all. “Eat my tourtière!” he exclaims. Vegans, avert your eyes.
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