In Baisha Village, Qingcheng District, Qingyuan City—more than 12,000 kilometers away from Quebec, Canada—David, a 45-year-old Canadian, has opened "Petits Plaisirs," a restaurant specializing in Quebec cuisine. Away from the hustle and bustle of the city and surrounded by rice paddies, the restaurant is about a 90-minute drive from downtown Guangzhou.

David first came to China in 2004, at the age of 23, to study Chinese at Beijing Foreign Studies University. "I originally planned to stay for just six months, but before I knew it, more than 20 years had passed," he recalls.

In 2022, he ventured into the restaurant business. Asked why he chose a rural location, he explains, "The scenery and atmosphere here remind me most of my hometown in Quebec." He says that every time he returns to Qingyuan, he feels as though he can breathe more easily. "Everything feels alive, and the pace of life slows down."

The restaurant has just six tables and operates by reservation only. The menu draws on handwritten family recipes passed down through generations by his mother, grandmother, and other relatives. Its signature dish is maple-glazed pork ribs. Quebec produces more than 85% of the world's maple syrup. To prepare the dish, the ribs are rubbed with a blend of spices and slow-roasted at 150°C for 90 minutes. They are then brushed with maple syrup and barbecue sauce before being roasted again until a crispy, caramelized crust forms.

In the countryside of Qingyuan, David runs a small restaurant serving Quebec-style home cooking. With a plate of ribs and a spoonful of maple syrup, he brings the warmth of rural Quebec family life to Lingnan. Every meal comes with a story, and food becomes a bridge that brings people from different cultural backgrounds together around the table.

Source: PEARL

APEC肴相逢｜跨越太平洋，广东与魁北克共享一抹甜

在距离加拿大魁北克12000多公里的清远市清城区白沙村，45岁的加拿大人戴伟（David）开了一家主打魁北克风味的餐厅“枫殸·加拿大妈妈菜”。这里远离闹市，周围遍布稻田，距广州城区仍有一个半小时车程。

2004年，23岁的戴伟第一次踏足中国，在北京外国语大学学习中文，“原本只打算待半年，可一晃，我在这里生活了二十多年”。

2022年，他投入餐饮。为何选在乡村：“因为这里的风光气质，最像我的故乡魁北克。”他说，每次回到清远，感觉呼吸都变得轻松，“万物生意盎然，节奏慢下来”。

餐厅只有6张餐桌，采取预约制，菜谱来自妈妈、外婆与家族亲友代代相传的手写秘方。招牌是枫糖猪肋排——魁北克出产全球超85%的枫糖，肋排抹上复合香料，150℃慢烤一个半小时，刷枫糖与烧烤酱，再烤出焦糖脆壳。

在清远的乡野之间，戴伟守着这间小小的魁北克家宴餐厅。一盘肋排，一勺枫糖，把魁北克乡村的家常温情带到岭南大地；一餐美食，一个故事，让食物成为桥梁，让不同文化背景的人在烟火之中遇见彼此。

总策划｜任天阳
总统筹｜孙璇 胡泉
统筹｜蒋铮 董柳 梁克毅
执行统筹｜赵鹏
文｜付怡 赵鹏
图｜曾育文 邓鼎园 温泽广
导演、制片｜张裕昕
外联制片｜梁怿韬
编剧｜戚美青 付怡 曾潇 何迪
摄影｜曾育文 邓鼎园 温泽广
场记｜何迪
后期｜王潇
设计｜麦宇恒 梁岚
字幕翻译｜郑奕玲
鸣谢｜Petits Plaisirs·枫殸加拿大妈妈菜 中国大酒店
译 | 黄健新
审 | 曾敏