Gourmet menu

North Coast Princess scallops,
organic soy strwberyy purée, almond,
coconut milk and Labrador tea marshmallow 

Foie gras terrine from Canard Goulu farm
with quince accompaniements

Maine's shrimp, samphire sphere, mangosteen
tobiko and golden enokis in a dashi broth

Duck supreme from Canard Goulu farm,
seared on its skin, cherry duck juice,
Morello cherry liqueur reduction
and repoted summer vegetables

à la carte menu


Starters

Beef scoter, Eumatimi Farm
Vaccum cooked in Dukkah juice
Jerusalem artichoke and cocoa purée
Coffee oil powder and date kadaif 

Octopus from Madagascar
Pressed octopus with mirin
Sautéed octopus and red beet pudding
Hibiscus and samphire emulsion

Yellowfin Tuna
Marinated in lemongrass and cardamom oil
And cooked tataki style
Pudding of tawny port, verbena jelly
Compressed melons 

Lobster
 Half-lobster served cold
Cider and preserved lemon vinaigrette
Bisque truffle, Xérès del Duque pudding
Shelfish powder and olive oil ice cream

Green and white asparagus
Brunoise and juzu vinaigrette
Plaited asparagus, sumach sour cream
White asparagus panacotta
Preserved lemon chip and trout roe

Foie gras, St-Apollinaire
Terrine with quince, muscat reduction
Quince purée, tile of quince and saffron
Smoked ham chip


Entrées
 
Veal from Valcourt
Veal stock with spices, season mushrooms
Celeriac and cinnamon purée
Crispy potato ring

Guinea fowl, Québec
Poultry juice flavored with lemon thyme
Eggplant and Barre à Boulard goat cheese cannelloni
Sautéed zucchini, black garlic cream
Black olive oil powder

Scallops, Maine
Broad bean purée
Mushroom and mascarpone cheese orzo
Red curry and coconut milk sauce

3A beef, St-Charles-de-Drummond
Eumatimi farm beef tenderloin
Celery and vanilla purée, truffle meat juice
Bone marrow with pork leg and King mushrooms,
grated with aged Manchego cheese

Artic char
Mushroom virgin sauce, red quinoa with lovage
Garden lovage chlorophyll
Chanterelles and mini leek

Swordfish, Mexico
Mole-style chocolate meat juice
Cilantros sprout salad
Corn pudding, black pea purée
Cactus accompaniment


Desserts

THE carrot
Carrot cake, vanilla cheese cream
Vanilla and carrot tile, candied carrots
Brown butter ice cream

Raspberry
Yogurt sponge cake, bergamot espuma
Fresh and lyophilized raspberry
Meyer lemon zest
Thyme and lemon ice cream

Lichen
Pistachio sponge cake
Imperial mandarin jelly, shiitake pudding
Textured chocolate mousse
Perigord truffle ice cream

Black Forest
Fresh laurel and white chocolate pastry
Flourless chocolate cake
Cherry and fresh laurel pudding
Cocoa and cherry sorbet

Piña Colada
Piña colada pineapple cube
Dark rum spherification, pineapple pudding
Coco-lime espuma and lime ice cream

Strawberry
Los Ancones 65% warm soft cake
Strawberry and black olive puddings
Praline sponge cake
Cocoa caviar and strawberry sorbet