Name: Restaurant La Buche
Address: 49 Rue Saint-Louis, Québec, Québec, G1R 3Z2, Canada

Tartare de cerf

Jambon laqué à la bière

Croquettes de pâté à viande

Pâté chinois décomposé

Bourrez-vous à face de tire d’érable à l'année.

Tire d’érable

Sirotez un p’tit Caribou dehors sur la terrasse.

Caribou

In a large bowl, combine the ground venison, finely chopped shallots, chopped capers, Dijon mustard, Worcestershire sauce, and chopped parsley. Mix well until all ingredients are evenly distributed.

Prepare the Mixture

Season the mixture with salt and freshly ground black pepper to taste. Add the olive oil and gently mix until combined.

Season the Tartare

Make a small well in the center of the mixture and carefully place the egg yolk on top.

Add Egg Yolk

Serve the tartare immediately on chilled plates, garnished with additional parsley if desired. Accompany with toasted bread or crackers.

Serve

Venison (ground)

Shallots (finely chopped)

Capers (drained and chopped)

Dijon mustard

Worcestershire sauce

Fresh parsley (chopped)

Salt

Black pepper (freshly ground)

Egg yolk

Olive oil

In a medium saucepan, combine dark beer, brown sugar, honey, Dijon mustard, soy sauce, minced garlic, black pepper, ground cloves, and chopped thyme. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for about 15 minutes until thickened.

Prepare the Glaze

Preheat your oven to 180°C (350°F). Score the surface of the ham in a diamond pattern, making shallow cuts. Place the ham in a roasting pan.

Prepare the Ham

Brush the prepared glaze over the ham, ensuring it gets into the cuts. Reserve some glaze for basting.

Glaze the Ham

Cover the ham with foil and roast in the preheated oven for about 1.5 hours. Baste the ham every 30 minutes with the reserved glaze.

Roast the Ham

Remove the foil during the last 30 minutes of cooking to allow the ham to caramelize. The internal temperature should reach 70°C (160°F).

Finish Roasting

Once cooked, remove the ham from the oven and let it rest for 15 minutes before slicing. Serve warm with your choice of sides.

Rest and Serve

Bone-in ham

Dark beer

Brown sugar

Honey

Soy sauce

Garlic cloves, minced

Black pepper

Ground cloves

Fresh thyme, chopped

In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, beaten egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Meat Mixture

Take small portions of the meat mixture and shape them into oval or round croquettes, about 2 inches long.

Form the Croquettes

In a large frying pan, heat the vegetable oil over medium heat until hot but not smoking.

Heat the Oil

Carefully place the croquettes in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and cooked through.

Fry the Croquettes

Once cooked, remove the croquettes from the oil and drain on paper towels. Serve hot.

Drain and Serve

ground beef

onion, finely chopped

garlic, minced

breadcrumbs

egg, beaten

parsley, chopped

salt

black pepper

vegetable oil, for frying

In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent. Add the ground beef and cook until browned. Stir in Worcestershire sauce, salt, and black pepper. Cook for an additional 5 minutes and set aside.

Cook the Beef

In a large pot, boil the cubed potatoes until fork-tender. Drain and return to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Boil and Mash

In a small saucepan, melt butter over medium heat. Add the corn and salt, and cook until heated through. Set aside.

Heat the Corn

In a serving dish, layer the cooked beef mixture, followed by the corn, and finally top with the mashed potatoes. Spread the mashed potatoes evenly and create a smooth surface.

Layer the Ingredients

Sprinkle with chopped parsley before serving. Enjoy your deconstructed Pâté chinois!

Garnish and Enjoy

Ground beef

Onion, chopped

Garlic, minced

Potatoes, peeled and cubed

Butter

Milk

Corn (frozen or canned)

Chopped parsley

In a saucepan, heat the maple syrup over medium heat until it reaches a temperature of 235°F (113°C), using a candy thermometer to check the temperature.

Prepare the Maple Syrup

While the syrup is heating, prepare a bowl filled with clean ice or fresh snow.

Prepare the Ice or Snow

Once the syrup has reached the desired temperature, carefully pour it over the ice or snow in the bowl in long strands.

Pour the Syrup

Using a popsicle stick or your fingers, roll the syrup strands into a spiral and enjoy your tire d’érable immediately!

Roll and Enjoy

Maple syrup

Ice or snow

Popsicle sticks

In a shaker, combine the red wine, maple syrup, and vodka. Shake well to mix thoroughly.

Tartare De Cerf

Jambon Laqué À La Bière

Croquettes De Pâté À Viande

Pâté Chinois Décomposé

Tire D’érable

Caribou