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Personal Chef Paul Jr
Vaudreuil-Dorion, QC, Canada
Menu #16504
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Between us
Fried oysters w pomegranate drizzle, Sea Bass w flashed capers and mint, Lamb Chops sous vide, sweet potato puree, arugula and sicilian oil, finished with Pistachio Truffles and marmalade compote.
Category: Cooking class - Dinner - Lunch
Influence: American, Asian, Caribbean, French, Fusion
Appetizer 
Fried Oysters
shichimi is a Japanese spice blend that includes hot red pepper flakes, citrus, sesame, poppy and nori. shiso leaves are from an herb similar to basil and mint. sansho pepper is the spicy pod.
Main Course Brioche Crusted Sea Bass
brioche crusted sea bass, green apple slaw w smoked bacon hollandaise
Thai BBQ Lamb Chops
seared lamb chops, scented rice w wild string beans
Dessert Sicilian Pistachio Truffles
Sicilian Pistachio & Dark Chocolate Truffles
$ 300.90
/guest
2
and more
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Noon (10h-14h)
Evening (18h-22h)