A menu of classic Quebec foods my way using local ingredients.
Classic tartare made with minced locally raised horse, shallots, egg yolk, capers, cornichone. Served with taosted baguette and spicy mustard aioli.
Pan seared Foie Gras with maple syrup and balsamic vinegar glaze, sunflower sprouts, crouton crumbles.
A very classic French dish of sautéed escargot with shallots in a sherry cream sauce.
Sous Vide Canadian pork belly cooked Sous Vide for 24 hours in Quebec Apple cider then pan seared and glazed in its juices served with turnip purée and baby carrots.
Tiramisu made with local beer, whipped mascarpone cheese, beer dipped lady fingers, coco powder and sea salt.