Cold starters

• Salad of heirloom tomatoes, fresh sheep's cheese and trilogy of radishes

• Salad of heirloom tomatoes, mango and basil

• Reviewed and corrected Greek salad

• Beet and apple tartare, goat cheese and basil mousse

• Portobello, beet and cocoa

• Halibut tartare and marinated vegetables

• Trout, artichoke and raspberry gravlax

• Daikon, smoked salmon and coriander

• Salmon, Citrus and Compressed Watermelon

• Brick with smoked salmon, Labné and herbs

• Ceviche of scallops, strawberries, fennel and ginger

• Lobster, smoked salmon and yellow potatoes

• Chip and crab salad

• Avocado, crab and asparagus roulade

• Octopus, strawberry and rosemary

• Octopus terrine with Mediterranean flavors

• Giant oyster, sea urchin and raspberry

• Smoked duck, figs and marinated red onions

• Duck carpaccio, beets and cattail hearts with raspberry

• Veal tartare, hazelnut, black garlic and bacon

• Endive, gruyère and ham salad 24 months

• Zucchini, smoked lamb and menthol herbs

Hot starters

• Salad of chanterelles and wild blueberries

• Brussels sprouts, leeks and cheese

• Octopus and prawns with saffron and lavender

• Shrimps and asparagus, cucumber salad

• Scallop, shiitake and parmesan.

• Duck breast with coffee and maple

• Cute "Dexter"

Foie gras

• Foie gras mousse with beets and cherries

• Terrine of duck foie gras, figs and hazelnuts

• Pan-fried duck foie gras with berries

• Pan-fried duck foie gras with morels and blueberries

hot soups

• Purple cauliflower, parmesan and arugula

• Asparagus, Jerusalem artichoke and morels

• Oyster mushroom with three peppers and chives

• Butternut Squash, Goat Cheese and Persimmon

• Panais et topinambour rôtis, pomme et gruyère

• Jerusalem artichoke, smoked duck breast and gruyere cheese

Norman hole

• Calvados and apple chips

• Calvados jelly, hazelnut and pear mousse

• Calvados and apple sorbet

• Granny Smith Granita and Calvados

Main dishes…

Seafood

• Halibut in mustard and cilantro crust

• Salmon, yellow beets and goat cheese

• Sea bass, artichoke and bacon

• Grilled bass, parmesan and chorizo

• Scallops, morels and asparagus

• Shrimp with matcha and tomato caramel

• Crab and lobster in season

• Sea bass, scallop and seaweed butter

Poultry

• Roast Chicken with Miso, Shiitake and Asparagus

• Roasted pheasant, haskap sauce

• Duck breast with figs and foie gras

• Duck breast with blueberries and corn

• Duck breast with cherries and beets

• Duck breast and pan-fried foie gras, flavored cocoa sauce

• Pigeon with foie gras, celeriac purée

Meats

• Ginger Pork Belly and Carrot Trilogy

• Pork tenderloin with figs, hazelnut and Brie

• Maple piglet flan, shrimps and red endives

• Braised veal cheek, Parma ham and chocolate

• Filet mignon de veau aux chanterelles

• Land and sea (flank steak and lobster)

• Beef mignon all in red

• Seared bison with chanterelles and asparagus.

• Lamb shank with hazelnuts and salted herbs.

• Venison ribs with elderberry.

Vegans

• Portobello glazed with maple and miso, tempeh stuffing with sesame oil

• Cannelloni of beets, parsnips, asparagus and walnuts

Cheeses

• Crunchy apple mille-feuille and hazelnut Comté cheese

• Goat cheese fondue with caramelized pears

• Camembert creme brulee

• Riopelle on toasted bread with raisins, melted apple with cream

• Platter of fine Quebec cheeses and its accompaniments

The desserts

• around the apple

• Revisited lemon tart

• Pavlova with chocolate and seasonal fruits

• Strawberries, pistachio and white chocolate

• Blueberries, pistachio and dark chocolate

• Double raspberry chocolate eclair

• Chocolate and cherry treat

• Religious with caramel and fleur de sel

*

Good to know:

Meal and/or wine and beverage service: $225.00 per evening
Chef: $275.00 per evening

Travel costs at $0.70/km
Minimum four services.
Additional charges when 10 people or less.

For more information or to book,

call 514-927-1912

THANKS! Looking forward to serving you!

Price subject to change without notice.
All rights reserved. The Chef's Tour. 2023

Antoine Lemay

www.letourduchef.com