Canadians serve seal, with a side of controversy

MONTREAL - One evening last week, almost every seat was occupied at Au Cinquième Péché, a bistro in the bustling neighborhood called the Plateau. And almost every table was sampling an appetizer plate that included a specialty of the restaurant’s French-born chef, Benoît Lenglet: a seared, rare loin, dark red in color, with a texture and taste akin to beef tenderloin. But the meat was not beef. It was seal.

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