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| Christian Bellaarst Pruyt |
| Gérard Mathar (Gaspésie Sauvage) |
| Les Pêcheurs des îles de la Madeleine |
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Chef Normand Laprise will offer an elaborate mystery menu
of seven inspired courses : seven dishes to be discovered
one after another, presented in small, sampler portions;
seven servings each more surprising than the last, with
an optional selection of wines that are sure to enhance
the seasonal products. |
| Tasting Aperitifs: | |
Two glasses of champagne( 2 once each) and one oyster 30. |
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Menu 92. | |
With wine (5 glasses) 154. | |
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Menu with foie gras 104. | |
With wine (5 glasses) 166. |
* Gourmet menu are served by the table* |
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| Oyster and seasonal garnish,
price accordingly 4 to 5.
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| Squab confit ravioli, honey mushrooms and meat jus 22. |
| Roasted quail breast and creton, ground cherries, beet caramel and soy jelly 20. |
| Marinated Nova Scotia Princess scallops with cranberry water and apple foam 20. |
| Salad of young mustard greens, garlic croutons and crispy suckling pig belly 18. |
| Squash soup, pan seared wild mushrooms and foie gras shavings 22. |
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| Roasted suckling pig leg, apple sauce, crispy parsnip, hedge hog mushrooms and confit garlic 41. |
| Organic chicken breast, béarnaise , green beans, Brussels sprouts, young turnips and savagnin sauce 40. |
| Bluefine tuna belly, vegetable glaze and organic soy, cauliflower méli-mélo, matsutaké mushroom compotée and bok choï 45. |
| Stairsholme Farm veal, apple purée with hazelnut oil, confit cipolini onion and wilted cabbage priced accordingly |
| Cavatelli and veal bolognaise, milk foam with Espelette pepper 37. |
Cheese
platter
20 grams
4.
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| Poached pear, foam and pear sorbet, pistachio oil and spicy crisp 13. | | Sauternes 2001, Château Bastor-Lamontagne 12. |
| Mascarpone cream with orange and honey, buckthorne berries crisps and sorbet 13. | | Québec Cidre de Glace, Verger du Minot 11. |
| Pur Caraïbes chocolate crème brûlée and black olive caramel, seasonal fruits 14. | | Banyuls Reserva Domaine de la Tour Vieille 8. |
| Confit Cortland apple, grapes and pine nuts with honey, puffed strudel and cinnamon frozen yogurt 13. | | Côtes de Bergerac Moelleux 2005, Château Les Tours de Verdots 8. |
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