Coffee-braised Beef, Cauliflower Purée with Alfred Le Fermier, Pickled Onion Petals and Green Grape and Hazelnut Garnish
Creamy polenta and veal loin, flavoured with Le Gré des Champs cheese, with red wine veal jus and fried shallots
Creamy Polenta and Veal Loin, Flavoured with Le Gré des Champs Cheese, with Red Wine Veal Jus and Fried Shallots
Crispy risotto squares with cider, Le 1608, seared scallops and leeks, and dried tomato pesto and caper sauce
Crusty Beer and Maple Pork Belly, Cream with Agropur Grand Cheddar Réserve Spéciale Cheese, Apple Pecan Salad
Pork Cabbage Rolls with Le Jersey Cheese Sauce, Braised Cipollini Onions, Julienned Apple Salad and Parsley
Roasted Guinea Fowl Supreme Stuffed with Wild Mushrooms and Ratatouille Jus, Creamy Herb Polenta and Kalamata Olives
Roasted Guinea Fowl Supreme with Maple Jus and a Crust ff Le Baluchon and Herbes Salées de Charlevoix
Tartiflette with La Ratte Potatoes, Lardoons, Victor et Berthold, Braised Pork Belly and Chemin du Minot Apple Cider, Served with Parsnip Purée with Brown Sugar Fudge and Cream
