This year, our wild mushroom event 2019 at Les Jardins Sauvages will take place from October 5th to November 2nd.

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. 150$ (including service and taxes).  Bring your own wine, beer or Porto.  The menu is posted below and on our website. (Payment is by cash, cheque or credit card.

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:

La Table des Jardins Sauvages  

Ma Cuisine  

 

Wild mushroom menu 2018

After 15 years, we revisit our classics +

 

Wild mushroom canapés: 

King Bolete and wild ginger venison tartare

Morel fresh cheese, Autumn Oyster Mushroom jerky

Giant Puffball and smoked duck skewer

Shaggy Mane arancini, wild grape balsamic

 

Cream of mushroom soup with Chicken Mushroom broth and curry, Lobster mushroom and Scaly Vase Chanterelles, Man on Horseback coconut froth, garden heirloom tomato

 

Mushroom Poké bowl : Matsutake ponzu, Delicious Lactarius omelet, Swollen Stalked Cat kimchi pickle, Leaf like Oyster Mushroom tempura, basmati rice, Polypore Beefsteak sesame sauce, coriander

 

Wild mustard green and squash salad wtih sautéed Chanterelles, Black Trumpets vinaigrette,smoked Hen of the Woods, Fétard cheese and Wine Cap mushroom nut crumble

 

Roasted venison from the farm, Chocolate Milk Cap pan sauce, King Caesar’s Mushroom Mac n’cheese with Smooth Lepiota, Hedgehog shephard’s pie

 

Cider and Larch Bolete milkshake with Slippery Jack shortbread cookie and Meadow Mushroom chocolate chip cookie

 

Maple-Scented Lactarius and Red-Mouthed Bolete Tiramisu, meringue, Red waxy cap caramel, candied Yellow-foot Chanterelles

 

Mignardises : Glabrescent Bolete toffee,

Orange-Capped Bolete chocolate sausage,

Aspen-Scaber Stalk Bolete Marshmallows

 

Wild mushroom tea or coffee 

 

Bring your own wine

 

            (113.45 +17.02 (15%) +6.52GST +13.01PST)

150$ ‘all included’

 

Your host and forager: François Brouillard

Your chef : Nancy Hinton

  

Celebrating 30 years in the wild foods business!