Maple season at La Table des Jardins Sauvages!

April 2nd to 30th, 2017: A wild, maple themed menu

using sap we collected and boiled with our neighbour Claude, from red maples

The menu can be viewed below or here: http://www.jardinssauvages.com/?nom=menue&m=merable17en

Saturday nights at 7pm; Friday nights & Sunday lunch (groups only)

5 courses (95$ tax included); with cheese option for a supplement; cash or cheque only

Bring your own wine

On reservation only, 450-588-5125

www.jardinssauvages.com

 

Wild Maple Menu

April 2nd to 30th, 2017

 

 

Venison tataki with wild spice, sésame, seaweed and maple sugar togarashi, beet and kimchi cabbage salad with sprouts and sea lettuces, miso wild ginger dressing

 

Old fashioned pea soup with maple sap and homemade ham, fiddleheads and lambs quarters

 

Buckwheat crêpe, maple omelet, wild mushroom cheese, sea spinach,  smoked tomato salsa, porcini maple cream, crispy duck skin

 

Option: Pan-seared foie gras with root vegetables, cloudberry and truffle (25$ supplement per person)

 

Organic pork roast (Rhiental), cider foie gras sauce, homemade sausage in maple syrup, white beans cassoulet style with wild mustard leaf 

Option : Quebec cheese plate with nuts from Joseph Thifault and highbush cranberry (100g for two; 20$ supplement)

 

Maple-scented Lactarius ‘Whoopie Pie’ with Coureur des bois filling, maple frozen yogurt with sweetgrass, Maple taffy on snow

 

Tea, coffee

Wild leaf & flower tisane (5$ supplement)

 

Bring your own wine

 

95.00$, taxes included, service extra

 (82.63 + 4.13GST + PST) for the 5 course menu;

125$ for seven courses with foie gras and cheese (108.72 + 5.44TPS + 10.84TVQ)

 

Your host and forager: François Brouillard

Your chef : Nancy Hinton

 

Celebrating 30 years in the business of wild foods

 

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