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Flavors of the Eastern Townships
Flavors of the Eastern Townships
 
Bases, coulis and stocks
Strawberry Coulis with Basil
Alain Labrie, La table du chef, Sherbrooke, Québec
Cheese
Goat Cheese, confit tomato, wintercress salad and basil emulsion
Alain Labrie, La table du chef, Sherbrooke, Québec
Chunteys, compotes, ketchups, jams and jellies
Orange and Pineapple Chutney
Cooked fruit-based desserts
Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Cookies, brownies and petits fours
Chocolate Temptations with a Hint of Lavender
First courses (general)
Oyster Mushroom Terrine with Sparkling Apple Juice, Rose Syrup and Pear Chutney
Ice cream
Mandarin Ice Cream with a Dilled Fruit Salpicon
Alain Labrie, La table du chef, Sherbrooke, Québec
Yogurt
Alain Labrie, La table du chef, Sherbrooke, Québec
Meat
Prosciutto-Wrapped Rabbit Loins
Rabbit Legs Braised in Red Wine
Poultry and feathered game
Pheasant Breasts Stuffed with Slowly-Cooked Leeks, with Ice Cider “Crystals” and Foie Gras
Salads
Confit Duck and Asparagus Salad with Raspberry Vinaigrette
Shellfish
Grilled Shrimp with Crab Croquettes and Ratatouille
Totally chocolate
Dark Chocolate Fudge with Peanuts, Vanilla Ice Cream and Caramel
Vegetables
Sander's Farm Organic Vegetables with Hatley Goat Cheese Emulsion
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