soupnancy

At les Jardins Sauvages, we are celebrating Food Day Canada/ Journée des Terroirs, August 1st^!. 

This is a national ‘holiday’ celebrating local food and good eating.  On the same day, across the country, both chefs and home cooks (whole villages even) will be simultaneously feasting on menus composed of fresh and local products while raising a glass to our rich and diverse culinary landscape.  Organized by Anita Stewart, acclaimed food writer and long time proponent of Canadian food, she has lots of great people and restaurants on board, check it out.. www.fooddaycanada.ca.

https://www.facebook.com/foodday

Of course, my menu is always focused on local, artisanal and wild foods, but I love this initiative.  We should be eating like this year round both for our health and happiness, as well as for the land.  I like the idea of fostering national and regional culinary pride, and I am all for another reason to get together over good food and wine, one day at a time.  At the height of the growing season, every meal is so easily a celebration, so why not join in!  

Alongside the market (Jean Talon) and cooking at the restaurant, we are up to our nose in putting up the harvests - dehydrating and infusing, blanching to vaccuum pack/ freeze, pickling up a storm.. The wild vegetables, the flowers, the marine greens, the berries.. And now, the mushrooms! Time to indulge in the abundance! 

Our Food Day Canada menu can be viewed below or at www.jardinssauvages.com

To reserve, please call 450-588-5125

To take the beverages to the next local level (replacing coffee or tea), we have a new ‘wild coffee’ in the works.. Last year, we did the wild mushroom tea (like a tastier version of Chaga) which many liked but some found weird to finish the meal. Something more like coffee is on order, look out!

 Canada Food Day Menu*

August 1st, 2015 

House smoked Arctic char and gravelax with sea parsley gribiche and pickled day lily and daisy buds, sea spinach and sea-rocket salad with glasswort and Canadian sandspurry, wild herb chimichurri and nasturtium

 Corn and Lobster mushroom chowder with cattail broth, garlic mustard leaf, cattail spear and pollen

 Wild ginger and miso duck with Quebeclong pepper, buckwheat noodles, kohlrabi slaw with lamb quarters and wild mustard, milkweed brocoli tempura

 Venison from the farm with our ‘wild steak spice’, cauliflower and wine-cap mushroom gratin with l’Amateur cheese, ratatouille

 Option : Quebec Cheese plate – a selection from the region, chutney and homemade bread (100g for two; 20$ supplement)

 Sweet clover flower and sumac upside down cake with wild berries and sweetgrass (wild blueberries, elderberries, saskatoon berries and squashberries), American black walnut and Maple-scented Lactarius semifreddo

 Tea, coffee

 Wild leaf & flower tisane, Fair-trade espresso

Sparkling water (5$ supplement)

95.00$ tax included, service extra

(82.63+ 4.13GST +8.24PST)

Bring your own wine

Your chef : Nancy Hinton

Your host and forager : François Brouillard

29 years the pioneer in Quebec wild edibles