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Fish, seashell and shellfish
BASIC COOKING TECHNIQUES

Fish, seashell and shellfish

  • Rockefeller Oyster
  • Oyster, mignonette
  • Poached oyster, sour cream, maple syrup and chives
  • Mussels with a creamy white wine sauce and country bread
  • Pheasant sole with shrimp mousse, roasted langoustine, leek fondue, garlic mayo, chilli and turmeric
  • Pistachio and fresh raspberries financier
The price includes a 2 hours cooking class on sauces and tasting of recipes made with the chef ; taxes and drinks are extra.
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Montréal Laval Rive-Sud
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