La Table des Jardins Sauvages – Location and Details
www.jardinssauvages.com
On reservation only by telephone at 450-588-5125.
Menu:
A five course prix fixe tasting menu, 85$ tax included, service extra.
The Menu changes regularly with the season's offerings..
Optional cheese course for 10$ pp
Bring your own wine.
Cash or cheque only. No credit cards or debit.
25% deposit required for groups.
Vegetarian tasting menu option available on order 24hrs in advance.
Special event menus – Mushroom festival in October, Duck festival in January
An elaborate 7 course affair, 115$ tax included service extra
Sundays from May through July - Foraging and dining package: A short workshop discussing the wild edibles we cook with, followed by a walk about to see what's in season, then dinner. 125$ (40$+ 85$ five course meal)
Opening hours:
We are open Saturday nights year round at 7pm;
Friday nights (7pm) and Sundays (1pm) for groups and during special events.
Location: 17 Chemin Martin, St-Roch de L’Achigan, Québec, J0K 3H0
45 minutes northeast of Montreal on the 341N (between Repentigny and Rawdon).
From Montreal, take the 40 E towards Quebec/Trois Rivières, take exit 106 (L’Épiphanie/ L’Assomption), turn left on the 341N. We are 14.4km north of the 40 on the 341. Chemin Martin is our driveway. Park the car and walk a few minutes towards the orange framed cottage by the river.
Menus.. a few samples below
Or visit the Jardins Sauvages website where all menus are posted in English. Just select the menu date and then click on ‘English version’. http://www.jardinssauvages.com/index.php?nom=menu
Special Events
Our two biggies:
Mushroom festival : In late October (at the end of the mushroom season), for 3 week ends, we do a 7 course menu featuring 20+ varieties of mushrooms from appetizer to dessert (115$ tax included, service extra)
Duck dinners in January: For two weekends, 7 courses of duck in all its breeds and guises from appetizer through to dessert, 115$ tax included, service extra..
We also do special themed dinners throughout the year, that are 5 course dinners (for 85$) in keeping with our regular format, but with a focus on a certain ingredient or theme. And we offer options (such as foie gras at Christmas) for a supplement.
Valentine’s, Maple season, Green season spring menu launch and more…
Keep in mind that every week is a special event, with all the wild ingredients on the menu!
To subscribe to our mailing list, send email to info@jardinssauvages.com
Recent menus:
Menu
February 26, 27, 2010
Venison carpaccio, sea parsley and garlic mustard leaf salsa verde
with pickled day lily buds, Gré des Champs farmer’s cheese,
wild grape ‘balsamic’
Fiddlehead and bacon soup,
stinging nettle, cucumber and bee balm
Seared sea scallop and duck chorizo,
cattail flour polenta, tomato crinkleroot sauce
Glazed Quail with wild gingersweet and sour sauce, fried rice
with rice lettuce and duck egg, wild mushrooms
Optional : Quebec cheese plate
(100g for two, 7.50$ supplement per person)
Wild berry and sweet clover
frangipane tartlet, sweet grass parfait
Tea, coffee or house tisane
Bring your own wine
75.00$ including taxes, service extra
Your host and forager:
François Brouillard
Your chef: Nancy Hinton
Valentine’s Day Menu
February 13, 14, 2010
Lobster, winter squash and mango salad with wild ginger and sesame, coriander and day lily
Bouillabaisse of oysters, scallops and mussels, with saffron and sumac,
fennel and sea spinach
Organic guinea hen and wild mushroom cream with corn and truffle, cattail spear
Option: Pan seared duck foie gras with highbush cranberry sauce (20$ supplement per person)
Venison osso bucco terrine with sea parsley gremolata, root vegetable ‘tartiflette’ with crinkleroot and Victor & Berthold cheese, salsify sprouts
Option : Quebec cheese plate
(100g for two people, 7.50 supplement per person)
Chocolate, sweet clover and hazelnut cake, wild strawberries and dwarf red blackberries, wintergreen ice cream, strawberry sweet-grass jelly
Coffee, tea or house infusion
Bring your own wine
75$ including tax, service extra
for the five course menu;
100$ including tax, for seven courses
Your host and wild edibles specialist:
François Brouillard
Your chef : Nancy Hinton
Les Jardins Sauvages Duck menu 2010
January 29th to February 7th
Duck proscuitto, duck jerky, herbed duck jelly,
duck and wild mushroom rillettes,
foie gras terrine with mushroom salt
Oriental style BBQ duck in a bun,
kohlrabi cabbage ‘kimchi’ with wild ginger,
sea parsley sesame sauce
Lentil and sea spinach soup,
house smoked duck magret, spiced yogurt with bee balm
Duck egg Piperade, duck chorizo,
salad of André Daignault’s micro greens,
tomato crinkleroot vinaigrette
Pan seared Foie gras,
Matsutake and white root vegetables,
elderberry flower duck sauce
Pan roasted supreme of Muscovy duck from Morgan Farms with fig, olive and juniper sauce,
confit of duck gizzard and heart, chanterelles, duck fat potato pavé
Apple pie with almond and sweet clover crumble,
squash berry sauce, iced parfait and marshmallow
flavoured with sweet grass and coconut
Tea, coffee or house tisane
Bring your own wine
100$ including taxes, plus tip
Your host and forager:
François Brouillard
Your chef : Nancy Hinton
Holiday menu
December 12, 2009 to January 3, 2010
Venison tataki, wild ginger mustard,
soba noodle sesame cake, spicy vegetable pickle, coriander
Wild mushroom and barley soup,
parsley root and sea parsley
Sea scallops with crinkleroot sauce,
celery root purée, sea spinach, Terre Promise cheese
Option : Pan-seared duck foie gras,
soubise sauce with sweet clover flower,
apple and ratte potato, fried onion
( 20$ supplement per person)
Organic guinea hen supreme from Morgan farms,
bolete, pancetta and truffle sauce,
squash two ways, guinea hen liver arrancini
Option : Quebec cheese plate
(100g for two people, 7.50 supplement per person)
Holiday Bûche flavoured with house Nutella and sweet grass,
wintergreen ice cream with dark chocolate
Coffee, tea or wild herb and flower infusion
Bring your own wine
75$ including tax, service extra
for the five course menu;
100$ including tax, for seven courses
(with foie gras and cheese)
Your host and wild edibles specialist:
François Brouillard
Your chef : Nancy Hinton
Menu
July 18, 19, 2009
Day lily bud and petal salad, house smoked duck,
lambs quarters and kohlrabi, wild ginger vinaigrette
with Highwood Crossing canola oil
Stinging nettle and sea spinach soup,
crinkleroot yogurt foam, smoked arctic char, lady’s sorrel
Cattail flour crepe stuffed with braised piglet, boletes and 1608 cheese,
creamed corn, sea parsley, cattail spear
Venison from the farm,
elderberry and juniper sauce,
wild rice with chanterelles, milkweed broccoli
Optional : Quebec cheese plate
(100g for two, 7.50$ supplement per person)
Dark chocolate and sweet clover tartlet,
field strawberries and dwarf raspberries,
white chocolate and sweet grass semi-freddo, milkweed flower syrup
Tea, coffee or wild leaf tisane
Bring your own wine
75.00$ including taxes, plus service
Your host and forager:
François Brouillard
Your chef: Nancy Hinton
Menu
May 16, 2009
Duck confit wraps with bolete and wild ginger hoisin,
crisp fennel, wild spring mesclun with sesame
Fava bean and stinging nettle soup,
homemade bacon and ham, bee balm froth
Lobster, sea scallop and fiddleheads, carrot turmeric hollandaise,
sea parsley and citrus
Venison from the farm,
morel and asparagus risotto with Tomme de Maréchal cheese,
day lily, crinkleroot pan sauce
Optional : Quebec cheese plate
(100g for two, 7.50$ supplement per person)
Sweet clover frangipane tartlet with rhubarb and strawberry compote,
strawberry, rhubarb and sweet-grass jelly, ice wine semifreddo
Tea, coffee or wild leaf tisane
Bring your own wine
75.00$, including tax, plus service
Your host and forager:
François Brouillard
Your chef: Nancy Hinton