This year, our wild mushroom event 2024 at Les Jardins Sauvages will take place from October 12th to November 16th.
On Reservation only: Friday and Saturday night at 7pm, Sunday lunch at 1pm.
An eight course tasting menu featuring 25+ kinds of wild mushrooms, from appetizer to dessert. 165$ (including service and taxes). Bring your own wine, beer or Porto. The menu will be posted at the end of the summer; last years is below and on our website to give you an idea of what to expect.
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.
For an overview of La Table and what we do, view these two slideshows:
Wild Mushroom Menu
20th edition
October 13th to November 18th, 2023
Friday, Saturday 7pm; Sunday 1pm
***
Wild mushroom escabeche, pickled 4 ways: Swollen Stalked Cat with salted herbs and sumac, Smoked Hen of the Woods; Lobster mushroom with spicy curry &coconut; Grilled Autumn Oyster with wild grape balsamic; Shaggy Mane cream, microgreens, Leaf-like Oyster mushroom tempura
Chicken & mushroom dumpling soup with Chicken Mushroom broth, Parasol Mushroom passatelli, Morels, lovage and dill
Fried rice with Shitake and Gypsy Mushroom, egg, bacon, kimchi, shrimp and Matsutake, fermented Blewit and Smooth Lepiota miso sauce
Black Trumpet and squash salad with wild mustard greens, Flame-coloured Chanterelles, sautéed Common Chanterelles and Weeping Milk Cap, apple and walnut vinaigrette, Meadow Mushroom jerky
Wild boar with tomato and King Bolete ‘hunter’s’ sauce, Giant Puffball and root vegetable gratin with Peck’s Russula and Truffle, King Caesar’s Mushroom topping, corn salsa with Hedgehogs and Lilac Bolete, Lion’s Mane
Mushroom Dacquoise cake with Candycap meringue, Larch Bolete coffee and Red Mouthed Bolete chocolate buttercream layers, Fairy Ring caramel sauce, candied Yellowfoot Chanterelles
Bolete Mignardises :
Slippery Jack sablés
Orange capped Bolete desert rose
Aspen Scaber Stalk and pear fruit jelly
Wild mushroom tisane or coffee (with Reishi and Chaga)
***
Bring your own wine
165$ ‘all included’ (including service and tax: 143.51 +7.18GST +14.32PST)
Youur host and forager: François Brouillard
Your chef : Nancy Hinton
Celebrating 36 years in the wild foods business!