Discover our local chefs
and cheeses event
Four great chefs competition
Winner
1st course • Cold appetizer
Snow of Laliberté with leek strips, slow-roasted tomato purée and Paris mushrooms
2nd course • Warm appetizer
14 Arpents croquettes with caramelized onion purée, bacon and apple slices
3rd course • Main dish
Veal cheeks with Le fin Renard potato purée, oyster mushrooms and marinated fennel
Frédérick Boucher
sous-chef
Pastaga, vins natures et restaurant
6389, St. Laurent Blvd,
Montreal
514 742-6389
1st course • Cold appetizer
Scandinavian open-faced smoked salmon sandwich with crémeux of L’Ancêtre Brie, pickled cucumbers and onions and hard-boiled egg
2nd course • Warm appetizer
Pan-fried scallop, potato purée with Pied-De-Vent and curry-marinated cauliflower
3rd course • Main dish
Pork cabbage rolls with Le Jersey du Fjord sauce, braised Cipollini onions, julienned apple salad and parsley
Louis-Philippe Lepage
sous-chef
Au Petit Extra
1690, Ontario East,
Montreal
514 527-5552
1st course • Cold appetizer
Tian-style* beet duo with baby spinach salad and Le Casimir almond truffles
2nd course • Warm appetizer
Pear, asparagus and Vacherin Chaput tartlet
3rd course • Main dish
Cod croquettes with Grondines on cubed tomato and zucchini gratin
Florent Risser
sous-chef
Café du Nouveau Monde
84, St. Catherine West,
Montreal
514 866-8669
1st course • Cold appetizer
Marbré of Vaudreuil Brie and dried cranberries with thyme crumble and maple salad
2nd course • Warm appetizer
Bruschetta with prosciutto and Péribonka on honey bread with celery jam
3rd course • Main dish
