Appetizers and fondues

Apple and Celery Root Salad With Emmental L’Alpinois
Asparagus Puff Pastries With Le Fleurmier de Charlevoix Cream
Asparagus Salad and Crostinis Topped With Le Marquis de Témiscouata
Avocado Salad With Camembert From Here
Bacon With Onions Caramelized in Maple Syrup on a Bed of L’Extra Grand Camembert
BBQ Brie From Here
Brie From Here Puffs and Vacherin Fri-Charco
Bruschettas With Sundried Tomatoes, Black Olives and Napoléon
Cassolette of Clams and le riopelle de L’îsle
Cheeses From Here Fondue
Cheeses From Here Sampler Verrines
Chutneys
Coquilles St. Jacques Served on a bed of Chanterelles With Le Noble Foam
Corn Chowder with Lentils and Brie From Here
Cream of tomato soup topped with melted COUREUR des bois and honey
Eggplant, Tomatoes, Zucchinis With D’Iberville Napoleons
Emmental L’Ancêtre Cheese Meatballs
Endives and Camembert From Here Tart
Endives au Gratin With Emmental L'Alpinois
Fondue With Alfred le fermier on Baguette
Ham and Vacherin Fri-Charco Palmiers
Herb-Crusted Roasted Scallops and Eggplant Stuffed with Le Fleurmier de Charlevoix and Carmelized Shallots in a Veal Jus Sauce
Le Mi-Carême Tartlets
Mango and Melon Salad With Le St-Félicien Lac-Saint-Jean
Mesclun Salad With Douanier
Mille-feuilles With Smoked Salmon Mousse and Le Cabrouet
Mint and Red Onion Taboule Salad With Douanier
Morteau Sausage With Roasted La Ratte Potatoes and Sautéed Mushrooms in a Le Pizy Sauce
Mushroom and Bean Salad With Haloumi
Orzo and Chorizo Salad With Cheddar Île-aux-Grues
Panzanella Salad With Le Moine
Pied-De-Vent Dumplings
Poached Quail Egg in Chevalier Brie Triple Crème, Veal Jus Reduced With Chives, and Brioche Mouillettes with Truffle Oil
Raspberry and Green Bean Salad With Le Gré des Champs
Root Vegetable Soup with Swiss Chaliberg Croutons
Rose Blanche and Mushroom Turnovers
Savoury Donuts With Vacherin Fri-Charco and an Herb Dipping Sauce
Scallop Puff Pastries With Swiss From Here and Saffron Sauce
Silky Cannelloni in a Parmentier Nage
Snail Cassolette With Grand Camembert Vaudreuil
Strawberry and Grapefruit Salad With Vacherin Chaput
Sushi With Cheddar L'Ancêtre
Tartlets With Baluchon and Caramelized Onions
Three Cheese and Tomato Tart
Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues
Vegetables Stuffed With Saint-Paulin Fritz

Aimer faire plaisir à ceux qu'on aime

Recipes

Appetizers and fondues

Apple and Celery Root Salad With Emmental L’Alpinois

Asparagus Puff Pastries With Le Fleurmier de Charlevoix Cream

Asparagus Salad and Crostinis Topped With Le Marquis de Témiscouata

Avocado Salad With Camembert From Here

Bacon With Onions Caramelized in Maple Syrup on a Bed of L’Extra Grand Camembert

BBQ Brie From Here

Brie From Here Puffs and Vacherin Fri-Charco

Bruschettas With Sundried Tomatoes, Black Olives and Napoléon

Cassolette of Clams and le riopelle de L’îsle

Cheeses From Here Fondue

Cheeses From Here Sampler Verrines

Chutneys

Coquilles St. Jacques Served on a bed of Chanterelles With Le Noble Foam

Corn Chowder with Lentils and Brie From Here

Cream of tomato soup topped with melted COUREUR des bois and honey

Eggplant, Tomatoes, Zucchinis With D’Iberville Napoleons

Emmental L’Ancêtre Cheese Meatballs

Endives and Camembert From Here Tart

Endives au Gratin With Emmental L'Alpinois

Fondue With Alfred le fermier on Baguette

Ham and Vacherin Fri-Charco Palmiers

Herb-Crusted Roasted Scallops and Eggplant Stuffed with Le Fleurmier de Charlevoix and Carmelized Shallots in a Veal Jus Sauce

Le Mi-Carême Tartlets

Mango and Melon Salad With Le St-Félicien Lac-Saint-Jean

Mesclun Salad With Douanier

Mille-feuilles With Smoked Salmon Mousse and Le Cabrouet

Mint and Red Onion Taboule Salad With Douanier

Morteau Sausage With Roasted La Ratte Potatoes and Sautéed Mushrooms in a Le Pizy Sauce

Mushroom and Bean Salad With Haloumi

Orzo and Chorizo Salad With Cheddar Île-aux-Grues

Panzanella Salad With Le Moine

Pied-De-Vent Dumplings

Poached Quail Egg in Chevalier Brie Triple Crème, Veal Jus Reduced With Chives, and Brioche Mouillettes with Truffle Oil

Raspberry and Green Bean Salad With Le Gré des Champs

Root Vegetable Soup with Swiss Chaliberg Croutons

Rose Blanche and Mushroom Turnovers

Savoury Donuts With Vacherin Fri-Charco and an Herb Dipping Sauce

Scallop Puff Pastries With Swiss From Here and Saffron Sauce

Silky Cannelloni in a Parmentier Nage

Snail Cassolette With Grand Camembert Vaudreuil

Strawberry and Grapefruit Salad With Vacherin Chaput

Sushi With Cheddar L'Ancêtre

Tartlets With Baluchon and Caramelized Onions

Three Cheese and Tomato Tart

Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues

Vegetables Stuffed With Saint-Paulin Fritz