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:

La Table des Jardins Sauvages  

Ma Cuisine  

 

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

 Tea, coffee

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!