Appetizers and fondues

14 Arpents croquettes with caramelized onion purée, bacon and apple slices
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 Le Double Joie
Bacon With Onions Caramelized in Maple Syrup on a Bed of L’Extra Grand Camembert
BBQ Brie From Here
Beef cheek braised in Route des épices beer and Le Fou du Roy
Beet salad with blood orange, grilled radicchio, dried duck magret and Le Maria Chapdelaine
Braised beef chuck with parsnip and La Belle-Mère aligot, ground cherries and veal jus
Brie From Here Puffs and Vacherin Fri-Charco
Brie Le Manoir mousse, confit cherry tomatoes, sherry-flavoured tomato coulis and prosciutto chips
Bruschetta with prosciutto and Péribonka on honey bread with celery jam
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 La Tentation de Laurier
Cream of tomato soup topped with melted COUREUR des bois and honey
Cumin-breaded Champfleury on squash and Morteau sausage
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
Filou with strawberries, watercress and prosciutto
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
Inspiré with fig and nut paste, garnished with marinated oyster mushrooms
Le Mi-Carême Tartlets
Mango and Melon Salad With Le St-Félicien Lac-Saint-Jean
Marbré of Vaudreuil Brie and dried cranberries with thyme crumble and maple salad
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
Pan-fried scallop, potato purée with Pied-De-Vent and curry-marinated cauliflower
Pancetta and Le Tremblay croquette with cranberry jam and roasted garlic purée
Panzanella Salad With Le Moine
Pear, asparagus and Vacherin Chaput tartlet
Pied-De-Vent Dumplings
Poached Quail Egg in Chevalier Brie Triple Crème, Veal Jus Reduced With Chives, and Brioche Mouillettes with Truffle Oil
Pork shoulder braised in milk with a Jerusalem artichoke and Les Métayères risotto
Pulled pork cubes braised in red ale and green apples with Le D’Iberville aligot and maple drippings
Raspberry and Green Bean Salad With Le Gré des Champs
Ratte potato crumble with white ham, endives and La Sauvagine
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
Scandinavian open-faced smoked salmon sandwich with crémeux of L’Ancêtre Brie, pickled cucumbers and onions and hard-boiled egg
Silky Cannelloni in a Parmentier Nage
Smoked trout mille feuille with Cendré de Lune, celery root and yellow beet
Snail Cassolette With Grand Camembert Vaudreuil
Snow of Laliberté with leek strips, slow-roasted tomato purée and Paris mushrooms
Strawberry and Grapefruit Salad With Vacherin Chaput
Sushi With Cheddar L'Ancêtre
Tartlets With Baluchon and Caramelized Onions
Tarts with onion cream, Medjool date purée and L’Empereur
Three Cheese and Tomato Tart
Tian-style* beet duo with baby spinach salad and Le Casimir almond truffles
Tuna Tartare With Asian Pear and Cheddar Île-aux-Grues
Vegetables Stuffed With Saint-Paulin Fritz
Warm mushroom and Le 1608 spread

Aimer faire plaisir à ceux qu'on aime

Recipes

Appetizers and fondues

14 Arpents croquettes with caramelized onion purée, bacon and apple slices

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 Le Double Joie

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

BBQ Brie From Here

Beef cheek braised in Route des épices beer and Le Fou du Roy

Beet salad with blood orange, grilled radicchio, dried duck magret and Le Maria Chapdelaine

Braised beef chuck with parsnip and La Belle-Mère aligot, ground cherries and veal jus

Brie From Here Puffs and Vacherin Fri-Charco

Brie Le Manoir mousse, confit cherry tomatoes, sherry-flavoured tomato coulis and prosciutto chips

Bruschetta with prosciutto and Péribonka on honey bread with celery jam

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 La Tentation de Laurier

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

Cumin-breaded Champfleury on squash and Morteau sausage

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

Filou with strawberries, watercress and prosciutto

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

Inspiré with fig and nut paste, garnished with marinated oyster mushrooms

Le Mi-Carême Tartlets

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

Marbré of Vaudreuil Brie and dried cranberries with thyme crumble and maple salad

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

Pan-fried scallop, potato purée with Pied-De-Vent and curry-marinated cauliflower

Pancetta and Le Tremblay croquette with cranberry jam and roasted garlic purée

Panzanella Salad With Le Moine

Pear, asparagus and Vacherin Chaput tartlet

Pied-De-Vent Dumplings

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

Pork shoulder braised in milk with a Jerusalem artichoke and Les Métayères risotto

Pulled pork cubes braised in red ale and green apples with Le D’Iberville aligot and maple drippings

Raspberry and Green Bean Salad With Le Gré des Champs

Ratte potato crumble with white ham, endives and La Sauvagine

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

Scandinavian open-faced smoked salmon sandwich with crémeux of L’Ancêtre Brie, pickled cucumbers and onions and hard-boiled egg

Silky Cannelloni in a Parmentier Nage

Smoked trout mille feuille with Cendré de Lune, celery root and yellow beet

Snail Cassolette With Grand Camembert Vaudreuil

Snow of Laliberté with leek strips, slow-roasted tomato purée and Paris mushrooms

Strawberry and Grapefruit Salad With Vacherin Chaput

Sushi With Cheddar L'Ancêtre

Tartlets With Baluchon and Caramelized Onions

Tarts with onion cream, Medjool date purée and L’Empereur

Three Cheese and Tomato Tart

Tian-style* beet duo with baby spinach salad and Le Casimir almond truffles

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

Vegetables Stuffed With Saint-Paulin Fritz

Warm mushroom and Le 1608 spread