Montréal
à table
Menu

composed of : - Creme brulee with Chambly mushrooms. - French toast with cranberry whipped cheese and caramelized walnuts, topped with a slice of dried duck breast. - Nougat of «Le Petit Prince» goat cheese with dried fruit.

On a 4 spices squash purée, with a tartar of Chambly mushrooms, tarragon, parsley, shallots and roasted walnut chips (walnuts, hazelnuts, squash).

Duck breast tartare with apples, hazelnut oil, golden sesame, fresh herbs and Louis d’Or cheese. Accompanied by crostini roasted with olive oil and fleur de sel.

Organic Prince Edward Island mussels and peeled shrimp in a creamy saffron broth with vegetables and fresh herbs.

In tataki with a sour cream with herbs du bas du fleuve, sea buckthorn coulis from the Eastern Townships, rice vermicelli and mustard caviar.

Artisan brioche bun, caramelized onions, Fritz Kayser raclette cheese from Noyan, homemade pickles and potatoes chips. Accompanied by homemade french fries and mesclun.

Homemade beet gnocchi served with a beetroot tops pesto cream, almond chips, crunchy vegetables and La Mascotte de Noyan cheese.

Fresh salmon steak topped with “Le Petit Prince” fresh goat cheese and lacquered with Eastern Townships honey. Accompanied by a spinach pesto risotto and zucchini tagliatelle.

Stewed for many hours in a vegetable broth with red wine, mushrooms and bouquet garni, served with Gabrielle potatoes and bacon-roasted brussels sprouts.

Crispy meringue topped with raspberry mousse and red icing, white chocolate ganache, berries and pistachio chips.

A tartlet base filled with hazelnut cream, covered with a dome of royal chocolate mousse with a flowing praline insert and decorated with hazelnut chips.

The famous homemade maple leaf cookie in a vanilla entremet with maple ganache, set on a maple cookie base, topped with whipped cream and meringue flakes.