La Table des Jardins Sauvages – Location and Details

www.jardinssauvages.com

Our facebook page

On reservation only by telephone at 450-588-5125.

 

Menu:

A five course prix fixe tasting menu, 95$ 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 8 course affair, 125$ 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$

 

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’ at the bottom of the page.  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 (125$ tax included, service extra)

Duck dinners in January: For three weekends, 7 courses of duck in all its breeds and guises from appetizer through to dessert, 125$ 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 occasionally (such as foie gras at Christmas) for a supplement.

To subscribe to our mailing list, send email to info@jardinssauvages.com or follow us on Facebook @Les Jardins Sauvages or on Twitter @soupnancy

 

Maple Menu

April 5th to 26th, 2014


Milkweed brocoli tempura with miso and maple,

Duck spring roll with sea lettuce, sea spinach

and maple cabbage slaw,

cloudberry ginger maple sauce

 

Yellow beet and white bean soup with maple sap, house maple smoked ham, wild salted herbs

 

Baked egg with maple chanterelle cream,

tomato and sumac, endive and sprout salad (Daignault) with smoked hen of the woods

and maple vinaigrette

 

Option : Seared foie gras, maple soubise, bacon, highbush cranberry (25$ supplement per person) 

 

Braised rabbit, maple brandy and Henri-Rochbrune mustard sauce with ‘wild steak spice’,   

Royal Golden potato mash with stinging nettle, cattail spear with salted maple butter

 

Option : Quebec cheese plate

(100g for two; 10.$ supplement per person)

 

Maple scented Lactarius financier cake,

American black walnut and maple sugar caramel, Maple ice cream with sweetgrass

 

Tea, coffee

Wild leaf & flower tisane (4$ supplement)

 

Bring your own wine

 

 85.00$ taxes included, service extra

(73.92+3.70GST, 7.38PST) for the five course menu;

115$ for seven courses with foie gras and cheese (100.02+ 5.00 GST, 9.98 PST)

 

Your host and forager: François Brouillard

 

Your chef : Nancy Hinton 

 

 


À la table des Jardins Sauvages

Duck menu 2014

January 18th to February 2nd

 

Trio of duck terrines : Country paté and Rillettes

with juniper and wild berry mustard,

Foie gras torchon with sweet grass and jelly (Moulard)

 

Creamy duck soup with sea spinach, peas and fava beans, duck ham and sea parsley

 

Duck egg (Roeun), duck proscuito (Muscovy), spicy noodles and spaghetti squash with sesame, soy ginger glaze, coriander and green onion, duck skin cracklings

 

Pan-seared duck foie gras (Moulard), parsnip and baby turnip, cloudberry and honey wine sauce

 

Confit duck gizzard and heart salad (Peking), coloured beets, watercress, smoked mushroom vinaigrette, Capra cheese shavings, apple and American hickory nut

 

Organic Muscovy duck supreme with elderberry pepper sauce, pavé of duck fat potatoes and sauerkraut, goatsbeard sprouts, duck liver arancini

 

Lemon meringue pie : lemon milkweed flower cream (duck egg yolks) and meringue (duck egg whites),

duck fat pie crust with sweet clover flower,

Labrador tea and coffee granité

 

Tea, coffee

House tisane or Fair trade espresso (4$ supplement)

 

Bring your own wine

 

115$ including tax; service extra

 (100.02 + 5.00GST, 9.98PST)

 

Your chef : Nancy Hinton 

 

Your host and forager: François Brouillard

 

Canard Barbarie: Ferme Morgan, Wier

Canard Moulard: L’Artisan, Elgin 

Canard Pekin: Lac Brome

Canard Roeun (Oeufs): Couvoir Imetin, St-Canut