This year, our wild mushroom event 2016 at Les Jardins Sauvages will take place from October 15th to November 5th.
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. 125$ tax included, service extra. Cash or cheque only, no credit or debit. Bring your own wine, beer or Porto. The menu is posted below and here: Wild Mushroom Menu 2016
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 2016
14th edition: October 15th to November 5th
Quebec wild mushroom mosaic II: Meadow Mushroom paneer with curried Common Chanterelles and Pig’s Ear, Pine Mushroom ponzu, Parasol mushroom sausage, Smoked Hen of the Woods, Black Trumpet mushroom and Man on Horseback mushroom foam
Giant Puffball soup with Chicken Mushroom broth, sautéed Lobster mushroom, corn and smoked tomato salsa with sea parsley and sumac
Caesar’s mushroom flan with Chocolate Milk cap and Delicious Lactarius, lambs’ quarters, ratatouille and Scaly Vase Chanterelles
Late Autumn Oyster Mushroom and Leaf-like Oyster soba noodle salad with Gypsy mushroom, porcini-Chaga dashi, spicy kimchi and Swollen Stalked Cat pickle, Ontario peanuts and coriander,King Bolete tempura
Venison from the farm with Morel sauce, Winecap duchess potato croquette, Rabbit chasseur with Hedgehog mushroom and Umbrella Hedgehogs, Shaggy Mane potato ravioli
Larch Bolete coconut milk shake, Slippery Jack coconut rocher
Mushroom Tiramisu II: Maple-Scented Lactarius cookie with Red-Mouthed Bolete white chocolate cream, Fairy Ring coffee syrup and cacao, Sticky Gray Trich caramel sauce, candied Yellowfoot Chanterelles
Mignardises: Glabrescent Bolete butter cookie, Dark chocolate sausage with nuts and candied Orange-capped Bolete, Aspen Scaber Stalk and Yellow-Brown Bolete toffee
Wild mushroom coffee or Tisane, Fair-trade espresso; Sparkling water (5$ supplement)
Bring your own wine
125$ including tax, tip extra (108.72 + 5.44TPS + 10.84TVQ)
Your chef : Nancy Hinton
Your host and forager: François Brouillard
Celebrating 30 years in the wild foods business!