Hors d’œuvres
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Beef Maki With Le Migneron de Charlevoix
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Boursin Shallot & Chive cheesecake
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Bruschettas With Sundried Tomatoes, Black Olives and Napoléon
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Cheeses From Here Sampler Verrines
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Chicken Accra With L’Ancêtre Parmesan
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Crab Delights With Cheddar From Here
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Cumin-breaded Champfleury on squash and Morteau sausage
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Filet Mignon Carpaccio With Cheddar Perron
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Fondue With Alfred le fermier on Baguette
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Ham and Vacherin Fri-Charco Palmiers
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Homemade Crackers With Cheese From Here
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Kénogami tempura and beet confit with red wine
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Le Mamirolle With Apple and Fennel Salsa
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Le Migneron de Charlevoix and Leek Blossoms
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Le Rassembleu, Honey and Cumin Dip
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Mini-Raclette à la pomme de terre
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Pied-De-Vent Dumplings
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Prosciutto Rosettes on Le Curé Labelle Cheese Latkes
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Ratte potato crumble with white ham, endives and La Sauvagine
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Rose Blanche and Mushroom Turnovers
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Smoked Salmon on Latkes With Mont St-Benoît
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Smoked Salmon With Brie From Here and Mango Delicacies
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Smoked trout mille feuille with Cendré de Lune, celery root and yellow beet
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Sushi With Cheddar L'Ancêtre
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Tartlets With Baluchon and Caramelized Onions
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Three Cheese Dippers
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Tomato and Blackburn Bites
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Twists with Three Cheeses From Here
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Witch Fingers With Swiss Chaliberg