brunch recipes

Black olive tapenade, served on a crouton, parmesan and green onion whistles |

Brussels waffle, chocolate spread, roasted hazelnuts, icing sugar - Virtual Workshop Version

Turmeric waffle, shredded duck leg confit, crumbled fresh goat cheese, baby spinach, olive oil and lemon zest

White wine risotto, scallops, green asparagus cream and parmesan tile - Virtual Workshop Version

Warm goat cheese crouton crusted with hazelnuts, Italian tomato chutney - FOODETTE

Zucchini stuffed with mushrooms, Ricotta, green onion whistles - Virtual Workshop Version

Duck leg confit and sage ravioli, reduction of Parmesan cream with spinach - Virtual Workshop Version

Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, butter tagliatelle - Virtual Workshop Version

Crostini rubbed with black olive tapenade and grilled vegetable salad - Virtual Workshop Version

Caramelized pistachio floating islands, saffron custard |

Pork satay, peanut sauce and fresh cilantro |

Brussels waffle, chocolate spread, roasted hazelnuts, icing sugar

¨La Canadienne¨ chocolate cereal bar

¨La Gourmande¨ chocolate cereal bar

Choux pastry with poppy seeds, creamy praline, crushed hazelnuts |

Smoked bacon and maple syrup scone balls, tangy sour cream dip and green onion sufflets |

Amandine cookie, Caramelized apple with spices, cooking juice deglazed with maple syrup, whipped cream quenelle |

Halloween: Crushed salmon burger with lemon zest, tarragon tartar sauce - Virtual Workshop

Chicken in creamy garlic sauce with mustard, baby spinach, sun-dried tomatoes, tagliatelle with butter |

Forest egg, squash purée with bacon and truffle oil, fresh chives |