soupnancy

While our Jean Talon Market stall remains closed for April, we now have an online boutique to make placing orders for pick-up or delivery possible.

Jardins Sauvages Online Store  You can also call the restaurant to place an order and pay by credit card or e-transfer.

For now, to keep activity risks to a minimum, it’s once a week : you place your orders  before Wednesday night for pick-up/delivery on Friday.  The Pick-up schedule will be Friday 10-13h at Jean Talon Market;  Delivery 13h- ; while in St-Roch de l’Achigan Pick-up  and Delivery 15-18h

We plan on opening the market stall in May along with the first spring greens, fiddleheads and morels!! (thankfully, Mother Nature and Spring follow their natural course) - if with reduced hours to start.. 

The country restaurant is closed until further notice, and spring workshops on hold as well.

Stay tuned to our website or even better, follow us on Facebook for the latest news! https://www.facebook.com/JardinsSauvages17

Cheers , Santé

Take care and hope to see you soon on the other side,

Nancy H. and François B.

Bonjour, (an English message will follow..) 

Notre menu St-Valentin, ‘Sauvage et Aphrodisiaque’ est disponible samedi le 10 et 17 février à 19h; sur réservation seulement; vous pouvez venir en couple ou en groupe.

C’est un menu dégustation cinq services (entrée, soupe, salade composée, plat et dessert); Apportez votre vin, bière ou porto.

120$ par personne tout inclus.  150$ pour La Totale, Menu Deluxe (menu 7 services avec foie gras et fromage)*

120$ (90.75+ 15% pb 13.61 + 5.22TPS+ 10.41TVQ); 150$ (113.45 + 15% pb 17.02 + 6.52TPS +13.02 TVQ)

Payable en argent comptant ou par chèque le soir même, ou par carte de crédit au téléphone lors de la réservation.

Vous pouvez consulter le menu ici : http://www.jardinssauvages.com/?nom=menus&m=mval18 

Pour réserver, SVP appelez au 450-588-5125.

Je vous invite à visiter notre site pour l’horaire de nos activités pour l’année 2018, incluant le calendrier de dates pour les menus ‘pop-ups’ saisonnier (quand vous pouvez venir 2 ou 4 sans accompagner un groupe) et notre fameux menu champignon..) En dehors de ces dates, le resto ouvrira que pour des groupes de 6 et plus. Le menu thématique suivra les saisons comme toujours avec plantes et champignons sauvages à la une, gibier et produits du terroir, toujours affiché sur le site à l’avance.

On va continuer la visite libre le dimanche après-midi cet été.

*Le prix du menu est maintenant ajusté ‘tout compris’ (incluant taxes et service), nous n’avons pas monté nos prix! Ça fait longtemps que nous voulions adopter cette formule mais nous hésitions à la faire parce que ça paraît plus cher et qu’on paie tous plus de taxes (sur ce qui aurait été pourboire). Par contre, c’est juste plus logique et plus simple pour tous. C'est aussi important par principe (impliquant le partage des pourboires/équité salariale). Nos serveurs sont payés un salaire régulier comme tous les employées, selon compétence et expérience inclus dans le prix.

Ateliers et Stages au printemps

Autre nouveauté, ce printemps, il y aura une série d’ateliers le dimanche après-midi, ouvert au publique sur les plantes sauvages et champignons sauvages de la cueillette à la cuisine (sur réservation avec dépôt). http://www.jardinssauvages.com/?nom=une

Et des jours de stage les lundi matins en mai (ou les gens peuvent s’inscrire pour apprendre en travaillant, cueillir avec/pour François (places limitées).. Liens

Avez vous gouté à nos soupes et plats cuisinés ‘prêt à manger’?

Notre kiosque au marché Jean Talon est ouvert 7 jours : où nous avons notre gamme de légumes et champignons sauvages du Québec congelés, plats cuisinés et conserves, notre grande variété de produits transformés ‘local et sauvage’ – vinaigrettes, moutardes, épices, aromates et thés.. Nouveautés : confiture aux fraises des champs, ketchup chicoutai, notre menu de tisanes et notre soda sumac-érable (sans sucre rajouté).. http://www.jardinssauvages.com/?nom=produits

L’Actualité 

Un petite article dans la revue l’Actualité qui nous mentionne : http://lactualite.com/art-de-vivre/2017/12/08/la-foret-dans-lassiette/ 

Au plaisir,

François et Nancy 

Vous pouvez aimer notre page facebook aussi pour avoir les nouvelles et menus à jour.

Twitter/Instagram : @soupnancy #LesJardinsSauvages 

Merci

Greetings,

Our Valentine’s Day Menu is Wild & Aphrodisiac and available two Saturday nights at 7pm the 10^th and 17th of February,

The menu: http://www.jardinssauvages.com/?nom=menue&res=m&m=val18en

It’s a five course meal (entrée, soup, composed salad, main, dessert) for 120$ all included* or the Delux Menu 150$* for 7 courses with foie gras and cheese.

 (120$ (90.75+ 15% tp 13.61 + 5.22TPS+ 10.41TVQ); 150$ (113.45 + 15% tp 17.02 + 6.52TPS +13.02 TVQ))

Bring your own wine, beer or porto.

On reservation only.

Payment is by cash or cheque on spot, or by credit card by phone in advance/upon reserving.

We are 45 minutes NE of Montreal on Route 341 (15 minutes from the 40).  For more information, you can visit the website www.jardinssauvages.com or call the restaurant. 

To reserve, please telephone 450-588-5125.

*You will notice that the menu price is now adjusted to be ‘all included’ (tax and service), so no tipping necessary and no, we haven’t upped our price. This formula makes more sense all-round, being more logical and simple for everyone, not to mention on principle (implying tip-sharing for more equitable pay structure). The waiters are paid a salary based on their job description, competence and experience, like all employees, that is included in the ticket price. We have long wanted to adopt this but held back due to ‘sticker shock’ and fact that more of the bill goes to taxes (on what would have been tip), and this remains frustrating/a challenge. We hope our customers will understand and appreciate the change, figuring that most people were tipping more than this 15% before tax.

Our schedule for the season is up on the home page of the website, starting with the maple menu in April and including all dates for our seasonal pop-up events, as well as the famous fall mushroom event.. Beyond these set calendar dates when you can come 2 or 4 people without a group, the restaurant will only open for groups of 6 or more.

We will continue our open visit on Sunday afternoons this summer.

This spring, there will be a series of workshops on foraging and cooking wild foods on Sunday afternoons (on reservation with deposit).

As well as the possibility of ‘stage’ Mondays in May where people can sign up to pick with François, learn while working..   http://www.jardinssauvages.com/?nom=une

Have you tasted our soups and ready-to-eat cooked dishes?

We invite you to visit our stall Jean Talon Market open seven days: On offer alongside a few local cultivars are our wild and local mushrooms and vegetables that are frozen, vacuum packed and ready to eat as well as our soups and sauces, cooked dishes and long line of preserves. Beyond dried mushrooms and teas, herbs and spices, mustards vinaigrettes and pickles.. Novelties: wild strawberry jam, cloudberry ketchup, sumac maple soda (with no added sugar).. http://www.jardinssauvages.com/?nom=produits

L’Actualité magazine – An article in the current L’Actualité on wild herbs that features us. http://lactualite.com/art-de-vivre/2017/12/08/la-foret-dans-lassiette/

Enjoy the winter!

Hope to see you soon,

Nancy and François

La Table des Jardins Sauvages

17 Chemin Martin, St.Roch de L’Achigan

450-588-5125

www.jardinssauvages.com

You can always like our Facebook page to follow our news and up to date menus.

Twitter/Instagram @soupnancy #LesJardinsSauvages

Thank you.

What’s in season? So much! Our menu says it all.. Jardins Sauvages summer menu July

No actually, not even quite – there is only so much you can jam into one five course meal..

Photos:  Until I can find the time to fight with my blog, this will have to do: 
https://www.facebook.com/media/set/?set=a.403586316349603.80613.248095141898722&type=3

C’est l’abondance! In St-Roch, this is the best time of year for variety of wild edibles – shoots, greens, roots, flowers, vegetables.. And with all the rain we’ve had, everything is green, the wild plants better than ever, gorged with water hence less bitter; things are going fast.  As long as there is the occasional sunny, dry spell, this is all good for us. Except that we have to be on our toes; if mother nature is on speed, we have to follow or miss out for the season, not to mention our mission of putting up for the year.

Our mesclun has morphed, officially more summer than spring now with lambs’ quarters, live forever, daisy, lady sorrel, garlic mustard leaf, some crinkleroot leaf still, a variety of petals for colour and zip.. The last of the spring beauty, violets and acacia, rose petals and day lily moving in..

The marine greens are starting to come in from Kamouraska: beach peas, goat’s beard, sea parsley.. It won’t be long before we happily add sea spinach and sea asparagus to the basket.

Thanks to a wet month of June, local mushrooms are showing up early – its still morel season in some parts of Quebec, but here already some choice boletes like the yellow (bolet granule) and orange cap, as well as wine caps.

Milkweed broccoli is out, daisy buds too. We have a few weeks ahead focused on the oh-so-popular (but labour intensive daisy buds). The cattails aren’t far off, another big job with a short window. We peel the young cattails and then harvest the next stage – the pollen, drying and pulverizing it to make a flour/seasoning. For a week, my kitchen is covered in yellow dust and I blow my nose yellow at night.  Goes with the territory, like black fingernails in mushroom season.

Let’s just say that cattail season (also elderflower, sweet clover, wild strawberries, the first mushrooms..) is not good timing to take off.. But as it happens early, François will be in ‘le grand nord’ for a week of fishing and prospecting, and I will be in Toronto representing Jardins Sauvages for the Ace Bakery Incubator Awards; hopefully we won’t miss out on too much with everything sprouting so fast..

Amidst it all, I try to occasionally get my coureur des bois and forager for the stars (or as he prefers to be called, Jardinier de foret) on tape. It’s all very on the spot and amateurish, but a fun start.. I promise we will make a point of capturing the moment more often and hopefully get better at it in time, with more English too once I get used to my phone/camera, keeping in mind that following François is never easy. So, anyway, here are the little videos on foraged wild plants we have so far.. (In French, although I usually throw in a word or two of English if I remember to): http://www.youtube.com/my_videos?o=U