Coleslaw With Dijon Vinaigrette
Marc-Olivier Frappier developed this coleslaw recipe for Rôtisserie La Lune, in Montreal, hoping to capture the best qualities of two slaws — one vinaigrette-based, the other creamy — served at St-Hubert, the rôtisserie chicken chain omnipresent in Quebec. It’s an unlikely source of inspiration for a chef whose other restaurant, Mon Lapin, is perhaps the most highly regarded restaurant in Canada. But La Lune is an homage to the humble restaurants Quebecois call rôtisseries or barbecues, and coleslaw is an essential rôtisserie dish. Adding the egg yolk means you’re essentially making your own mayonnaise while you’re whisking the dressing. It’s an ingenious trick Mr. Frappier said is common in Quebec.
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