Cooking classes

CUISINE DU MONDE

Journey to the heart of Mediterranean cuisine

• Marinated lamb chops with garlic and balsamic vinegar, candied lemon tabouleh and asparagus bruschetta
• Squid with olive oil, dried tomatoes, cucumber and Greek yogurt
• Crostini rubbed with black olive tapenade and grilled vegetable salad
• Panna cotta with honey and citrus sugments, sesame tuile

CUISINE DU MONDE

Traditional italian cuisine !

• Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey
• Mortadella and spinach mini calzone with an arugula salad and its vinaigrette
• Potato gnocchi fried, marsala sauce wild mushrooms and pancetta, arugula pistou

CUISINE DU MONDE

Take a journey in Morocco and Maghreb

• Baklawa stuffed with pistachio, honey aromatized with orange blossom
• Merguez tajine, vegetables and Ras el hanout broth
• Pastilla stuffed with pulled chicken, roasted almonds and spinach
• Traditional harira soup, braised lamb and coriander

MIDI EXPRESS

30min of cooking class + 30min of tasting = 1h of fun

• Chicken and mushroom hot pot with moutarde de Meaux & fresh herbed couscous

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

• Trout "en papillote", asparagus spears, baby potatoes sautéed with lemon butter and bacon

TAPAS AND SAUCES RECIPES

Traditional sauces to go with your dishes and tapas

• Boston beef cooked sous-vide with a green pepper sauce
• Oven baked cod fillets, stir fried garlic tomatoes, beurre blanc sauce
• Pork tenderloin skewers, Charcutière sauce
• Sliced flank steak, sea salt, with a Béarnaise sauce
• Strawberry salad in syrup with a cardamom custard

CUISINE DU MONDE

IZAKAYA: Journey to the land of the rising sun (1 glasse of Sake included)

• Japanese style marinated Shiitake mushrooms
• Karaage style fried chicken
• Matcha green tea Tiramisu
• Nori fleur de sel
• Ramen soup
• Wafu sauce

AUTHENTICITY OF HOMEMADE

Mamma Mia : Home-made fresh Pasta like in Italy

• Home made Agnolotti stuffed with ricotta and spinach served with lemon butter
• Home made Cavatelli pasta, prosciutto and white wine cream with fresh sage
• Home made Fettuccine, crushed tomatoes, veal meatballs with mascarpone and fresh basil

MIDI EXPRESS

30 min. of cooking class + 30 min. of tasting = 1h of fun

• Salmon en papillote , Nantaise butter and a vegetable julienne

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

• Semi-cooked salmon, roasted chorizo, white kidney beans puree with olive oil, fresh coriander, green salad

MIDI EXPRESS

30 min. of cooking class + 30 min. of tasting = 1h of fun

• Salmon en papillote , Nantaise butter and a vegetable julienne

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

• Ateliers et Saveurs dessert poutine
• Fraicheur du Sud....
• Half cooked salmon caramelized with maple syrup served with paysanne style peas
• Nordic shrimps with edamame, tomato and citrus salad
• Pan seared Foie gras, cider caramel French toast, confit apples
• Seared duck breast from Quebec, sage infused ice cider from the eastern townships, rosemary sweet potato purée

6 à 8 TAPAS

Tapas Afterwork ! 2 glasses of wine offered

• Chicken satay, peanut sauce and fresh cilantro
• Duck confit crunchy Wonton salad, shiitake, green onion and honey
• Leeks fondue with white wine, pan seared scallops with saffron sauce in a verrine
• Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives
• Vacherin style tiramisu cream, red berry coulis

CHEF, TU M'INSPIRES

Simple and comfort menu

• Perfect egg with herb broth, garlic bread croutons, olive oil
• Salmon in herb crust, spices and lime, asparagus risotto with roasted hazelnuts, shimeji mushrooms with garlic butter

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

• Duck breast lacquered with honey and soy sauce, polenta with mushrooms

CHEF, TU M'INSPIRES

A diner full of flavors, a perfect Friday afternoon !

• Beef tartare, smoked paprika mayonnaise, chorizo and fresh herbs
• Jack-in-the-box type lemon pie with rosemary and pecan crumble, lemon powder and foam

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

• Duck breast lacquered with honey and soy sauce, polenta with mushrooms

LE MENU GOURMAND

Chic and inspiring menu !

• Pan seared and flambéed scallops, wild mushrooms, garlic and fine herbs
• Passion fruit cream, coconut crumble, tonka bean frothed milk
• Roasted Turbot, Canadian wild rice, squid ink tuile, virgin artichoke heart sauce

LE MENU GOURMAND

A comforting evening with friends

• Dark chocolate molten cake, white chocolate heart, vanilla crème anglaise
• Honey baked duck breast, mushrooms creamy polenta and green asparagus tips
• Salmon tartar, yogurt, fresh basil & lime zest

L'ATELIER DU CHEF

Bistronomie, when haute cuisine meets Bistro cuisine

• Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly
• Chiffon cake with matcha tea and black sesame, custard infused with lemongrass
• Garlic infused monkfish, wilted spinach, pea puree with tarragon, beurre blanc sauce

L'ATELIER DU CHEF

Bistronomie, when haute cuisine meets Bistro cuisine

• Marinated tab, macaroon apples, peas with peasant and nori seaweed, jasmine dried bonito
• Perfect egg, smoked bacon foam, shavings of old mimolette, kombu and morel
• Shortcake with strawberries and basil, homemade cream

PASTRY CLASS

Irresistible chocolate desserts (1 hot beverage included)

• Dark chocolate and almond tarts
• Grandma style chocolate mousse, chocolate bar, salted butter and passion fruit caramel
• Moist chocolate cake, chocolate mousse drops and chocolate tiles
• Three chocolate cookies

PASTRY CLASS

Macarons (1 hot beverage included)

• Choco coco macarons
• Lemon Macaroons
• Pistachio macaroons
• Where to find the material for the manufacture of macaroons?

FANCY TAPAS

So chic tapas!! 2 glasses of wine included

• Caramelized apples cake, sea salt crisp, lemon syrup
• Green peas puree with tarragon, sesame tuna, honey soy lemon reduction
• Mild spices beef tataki salad, Parmigiano Reggiano and gremolata sauce
• Pâté chinois with duck confit and truffle infused mashed potatoes.
• Veal meatballs with Mascarpone, tomato sauce, fried onions and basil