Morels stuffed with rabbit, rabbit broth & farfalle pasta

Morilles, farcie au lapin, consommé de lapin & pâte farfalle aux herbes

Pâté en Croûte du jour

Éclair pastry filled with duck liver mousse

Éclair à la mousse de foie de canard

Tomato tart, caper & tuna sauce vierge, lovage dressing

Tarte aux tomates

Halibut, summer cassoulet & bouillabaisse sauce

Flétan, cassoulet d’été & sauce bouillabaisse

Trio of veal, buttermilk soubise, onion stuffed onion, french onion jus

Assiette de veau, soubsie au babeurre, oignon farcie à l’oignon, jus

BC side stripe shrimp with swiss chard & cabbage, buckwheat crêpe, shrimp bisque

Crevettes & crêpe avec bette à carde & chou, bisque

45 day dry-aged steak, sauce Charon & smoked tomato omelette

Boeuf  vieilli 45 jours, sauce Charon, omelette au tomates fumées

Baked meringue with raspberry, lemon curd & wild chamomile granita

Meringue avec framboise,  crème de citron & granité de camomille sauvage glacée

Stuffed pasta with rabbit & romesco, heirloom tomato & green herb sauce

Pâte farcie au lapin & poivrons, tomates & sauce aux herbes

Spring Salmon, vegetable cassoulet & clam sauce

Saumon confit, cassoulet de légumes d’été & sauce aux palourdes

Mussels in white wine & herbs, local hasselback potato, leeks

Moules Marinière

Squid in sauce vièrge, grilled eggplant & meyer lemon

Encornet marinière, aubergine grillée & citron meyer

Variety of cucumbers, pickles, squid & herbs

Assortiement de concombres en salade, herbes & encornet

Poached peaches, raspberries, ice cream & praline

Pêche Melba

Duck breast, cherry duck jus & grilled radicchio

Canard au Montmorency

Berries and cream, granita, white chocolate crumble & Cubeb pepper

Baies & crème, granité, feuilletine au chocolat blanc & poivre Cubeb

Classic Salal berry clafoutis & pistachio praline ice cream

Clafoutis de baies Salal, crème glacée aux pistaches pralinées

Oreilles de Crisse

Gently clean the morels and remove the stems. In a bowl, mix ground rabbit, cream cheese, minced garlic, chopped thyme, salt, and pepper. Stuff each morel with the mixture.

Stuff the Morels

In a large pot, add the rabbit carcass, carrots, celery, onion, whole garlic bulb, bay leaf, water, and salt. Bring to a boil, then reduce heat and simmer for 1.5 hours. Strain the broth and set aside.

Prepare the Broth

In a large pot of salted boiling water, cook farfalle pasta according to package instructions until al dente. Drain and toss with olive oil and chopped herbs.

Cook the Pasta

In a skillet, heat a little oil over medium heat. Sauté the stuffed morels until golden brown, about 5-7 minutes.

Sauté the Morels

In shallow bowls, ladle the rabbit broth. Add a portion of the farfalle pasta and top with sautéed stuffed morels. Garnish with fresh herbs if desired.

Serve

Morel mushrooms

Ground rabbit meat

Cream cheese

Garlic, minced

Fresh thyme, chopped

Salt

Black pepper

Rabbit carcass

Carrots, chopped

Celery stalks, chopped

Onion, quartered

Garlic, whole

Bay leaf

Water

Farfalle pasta

Fresh herbs (basil, parsley, chives), chopped

Olive oil

In a large bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cold water until dough forms. Wrap in plastic and refrigerate for 30 minutes.

Make the Pastry Dough

On a floured surface, roll out the dough to fit a loaf pan. Reserve some for the top crust.

Roll out the Pastry

In a mixing bowl, combine ground pork, ground beef, onion, garlic, egg, heavy cream, and spices. Mix well until fully incorporated.

Prepare the Filling

Preheat oven to 350°F (175°C). Press the rolled out pastry into the loaf pan, leaving excess hanging over the edges. Fill with the meat mixture. Fold the excess pastry over the top and seal.

Assemble the Pâté

Brush the top with egg wash. Bake for 1 hour or until the internal temperature reaches 160°F (70°C). Let cool before removing from the pan.

Bake the Pâté

All-purpose flour

Unsalted butter

Cold water

Egg (for egg wash)

Ground pork

Ground beef

Pâté spices (thyme, nutmeg, etc.)

Onion, finely chopped

Heavy cream

Dried fruits (optional)

In a saucepan, combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth.

Make the Choux Pastry

Preheat the oven to 375°F (190°C). Transfer the pastry dough to a piping bag and pipe 4-inch long strips onto a baking sheet lined with parchment paper.

Pipe the Pastry

Bake in the preheated oven for 25-30 minutes until puffed and golden brown. Allow cooling completely before filling.

Bake the Éclairs

In a skillet, sauté the duck liver until browned and cooked through. Let it cool. In a blender, combine liver, heavy cream, brandy, salt, pepper, and thyme. Blend until smooth and creamy.

Prepare the Mousse

Using a piping bag, fill the cooled éclairs with the duck liver mousse. Serve immediately or refrigerate until needed.

Fill the Éclairs

water

unsalted butter

all-purpose flour

eggs

salt

duck liver

heavy cream

brandy

black pepper

thyme

In a mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Crust

Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a tart pan. Prick the bottom with a fork and bake for 20-25 minutes until golden. Remove from the oven and let cool.

Bake the Crust

Arrange the sliced tomatoes on top of the cooled tart crust. Drizzle with olive oil, and season with salt and black pepper. Bake for an additional 15-20 minutes until the tomatoes are soft.

In a bowl, combine the drained tuna, capers, halved cherry tomatoes, lemon juice, and chopped parsley. Mix gently to combine.

Make the Sauce

In a small bowl, whisk together the chopped lovage, olive oil, red wine vinegar, salt, and black pepper until well combined.

Prepare the Dressing

Slice the tomato tart and serve with a generous spoonful of the caper & tuna sauce vierge on top. Drizzle with lovage dressing before serving.

Assemble the Dish

Ice water

Tomatoes (sliced)

Canned tuna (drained)

Capers

Cherry tomatoes (halved)

Lemon juice

Fresh parsley (chopped)

Fresh lovage (chopped)

Red wine vinegar

Preheat the oven to 375°F (190°C). In a baking dish, drizzle the halibut fillets with olive oil, lemon juice, salt, and black pepper. Bake for about 15-20 minutes or until the fish is opaque and flakes easily with a fork.

Prepare the Halibut

In a large pot, heat olive oil over medium heat. Sauté garlic until fragrant. Add zucchini, bell pepper, and cherry tomatoes, cooking until slightly softened. Stir in the canned beans, vegetable broth, thyme, salt, and pepper. Simmer for 15 minutes.

Make the Summer Cassoulet

In a saucepan, heat olive oil over medium heat. Sauté shallots and garlic until translucent. Stir in tomato paste, cook for another minute. Add fish stock, saffron, fennel, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Prepare the Bouillabaisse Sauce

On a plate, serve a portion of the summer cassoulet topped with a halibut fillet, drizzling the bouillabaisse sauce over the top. Enjoy your meal!

Combine and Serve

Halibut fillets

Canned white beans

Zucchini, diced

Red bell pepper, diced

Cherry tomatoes, halved

Vegetable broth

Fresh thyme

Shallots, chopped

Tomato paste

Fish stock

Saffron strands

Fennel, sliced

Season the veal cutlets, shank, and liver with salt and pepper. Heat olive oil in a pan over medium-high heat, and sear the veal cutlets until golden brown on both sides. Remove and set aside.

Searing the Veal

In the same pan, add the veal shank and sear until browned. Add a bit of water if necessary, cover, and cook on low heat for 1-2 hours until tender.

Cooking the Shank

Sauté the veal liver in the same pan for 2-3 minutes on each side until just cooked. Remove and let it rest.

Preparing the Liver

In a saucepan, melt butter over medium heat. Add chopped onions and cook until soft and translucent.

Cooking the Onions

Stir in heavy cream and buttermilk, season with salt, and cook for an additional 10 minutes until slightly thickened.

Adding Cream and Buttermilk

Boil the whole onions for 10 minutes. Allow them to cool, then carefully remove the centers, leaving a shell.

Preparing the Onions

In a bowl, combine removed onion centers, bread crumbs, Parmesan cheese, parsley, salt, and pepper. Fill the onion shells with this mixture.

Mixing the Filling

Place the stuffed onions in a baking dish and bake at 180°C (350°F) for 25-30 minutes until golden.

Baking the Stuffed Onions

In a saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, about 20-25 minutes.

Sautéing Onions

Add beef stock and thyme sprigs, bring to a simmer, and season with salt and pepper. Reduce for 15 minutes.

Adding Stock and Seasoning

On a plate, arrange the veal trio, drizzle with buttermilk soubise, place the stuffed onion on the side, and finish with the French onion jus.

Plating the Dish

Veal cutlets

Veal shank

Veal liver

Butter

Onions, finely chopped

Buttermilk

Large onions

Bread crumbs

Parmesan cheese, grated

Chopped parsley

Beef stock

Onions, sliced

Thyme sprigs

In a pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.

Prepare the Shrimp

Stir in the tomato paste and cook for another minute. Add the shrimp shells (if available) and fish stock. Bring to a simmer and cook for 20 minutes.

Make the Bisque

Remove from heat and blend the mixture until smooth. Strain if desired. Return to heat, add heavy cream, salt, pepper, and thyme. Simmer for 5 minutes.

Blend

In a bowl, combine buckwheat flour, water, egg, and salt. Whisk until smooth. Let rest for 30 minutes.

Make the Batter

Heat a non-stick skillet over medium heat and add melted butter. Pour in a ladle of batter, swirling to coat the pan. Cook for 2-3 minutes per side until browned.

Cook the Crêpes

In a separate pan, heat olive oil over medium heat. Add swiss chard and cabbage, sautéing until tender. Season with salt and pepper to taste.

Sauté the Vegetables

Fill each buckwheat crêpe with sautéed vegetables and top with shrimp bisque. Enjoy!

Morilles, Farcie Au Lapin, Consommé De Lapin & Pâte Farfalle Aux Herbes

Pâté En Croûte Du Jour

Éclair À La Mousse De Foie De Canard

Tarte Aux Tomates

Flétan, Cassoulet D’été & Sauce Bouillabaisse

Assiette De Veau, Soubsie Au Babeurre, Oignon Farcie À L’oignon, Jus

Crevettes & Crêpe Avec Bette À Carde & Chou, Bisque

Boeuf Vieilli 45 Jours, Sauce Charon, Omelette Au Tomates Fumées

Meringue Avec Framboise, Crème De Citron & Granité De Camomille Sauvage Glacée

Pâte Farcie Au Lapin & Poivrons, Tomates & Sauce Aux Herbes

Saumon Confit, Cassoulet De Légumes D’été & Sauce Aux Palourdes

Moules Marinière

Encornet Marinière, Aubergine Grillée & Citron Meyer

Assortiement De Concombres En Salade, Herbes & Encornet

Pêche Melba

Canard Au Montmorency

Baies & Crème, Granité, Feuilletine Au Chocolat Blanc & Poivre Cubeb

Clafoutis De Baies Salal, Crème Glacée Aux Pistaches Pralinées

Oreilles De Crisse