Our culinary team offers a vibrant and varied cuisine rooted in a rich heritage and influenced by an ever-evolving world, reflecting changing seasons and trends. A quest for novelty, the highest of standards and quality service – we have what it takes to impress your guests and create a memorable experience.
3-course
Hot soups, main course and dessert
4-COURSE
cold or hot appetizer, hot soup, main course and dessert
COLD APPETIZERS
ZUCCHINI fRENCH TIAN
Tomato confit and ricotta with mint, grilled bell pepper coulis and micro mesclun
ROASTED BEET SALAD
goat cheese, sunflower oil, sunflower seeds, arugula and balsamic caramel, nut bread croutons and arugula
BAY OF FUNDY SALMON TARTARE
Candied lemon, vegetable chips and croutons with fleur de sel
WILD BOAR TERRINE WITH APRICOTS
Marinated mushrooms and grilled focaccia bread
SHRIMPS
Mango emulsion, cilantro, lime, avocado purée and tortilla chips with smoked paprika
SCALLOP MAKI WITH MISO
Sesame shrip and thinly sliced beets with Mirin, mago and gotchukaru pepper emulsion
TROUT GRAVLAX WITH MAPLE SUGAR
Dill cucumber, lemon gle and smoked sour cream
FRESH TUNA TATAKI
Black olive powder, crunchy green beans, quail egg and anchovy mayonnaise
BEEF FILET CARPACCIO
Black garlic mayonnaise, armillary pickel, Hercule cheese shaving and young shoots
DUCK TERRINE
Foie gras, rillettes and smoked duck breast, apple chutney with spices and brioche bread
HOT APPETIZERS
MARINATED SALMON AND SMOKED MACKEREL
Wilted spinach and leek with horseradish emulsion
TARTLET WITH CARAMELIZED ONION AND FRESH THYME
Fondant goat cheese paillot
DUCK CONFIT PARMENTIER
Fried kale and veal glace
PORK BELLY CONFIT
Squash gnocchi, noble mushrooms and reduced meat jus
QUAIL TWO WAYS
Roulade and confit leg, mashed ceps and marinated red cabbage
SCALLOP, LOBSTER AND SHRIMP
Cauliflower and camelina, saffron sauce
ESCALOPE DE FOIE GRAS POÊLÉ
Spices bread, wild berries and roasted pistachio
HOT SOUPS
CELERIAC VELOUTÉ
Parsley oil and croutons
CREAM OF MUSHROOM WITH TARRAGON
Thinly sliced smoked duck
CREAM OF BUTTERNUT SQUASH
crème fraiche with honey from the Château and Espelette pepper
CREAM OF SWEET POTATO WITH COCUNUT MILK AND DURRY
Dukkah oil, cilantro and lime
ROASTED CAULIFLOWER SOUP
With lemon confit and black garlic emulsion
WHITE BEANS VELOUTÉ
Smoked paprika oil and chorizo
COLD TOMATO GAZPACHO
Cucumber and roasted bell pepper, extra virgin olive oil
SAFFRON FISH SOUP
Snapper filet, confit fennel and rust crouton
Served with market-fresh vegetables and appropriate side dish.
SEAFOOD
SEAFOOD RAVIOLI
Lobster and shellfish, saffro bisque
ATLANTIC SALMON PAVÉ
Citrus vinaigrette with fresh herbs
COD COOKED TWO WAYS
Low temperature and olive oil brandade, white butter sauce with fresh herbs
CREAMY RISOTTO WITH LOBSTER AND ROASTED SCALLOP
Green peas, crushed herbs and lemon zest
POULTRY
POULTRY SUPREME
Stuffed with sundried tomatoes mousse, creamy polenta with black olives and meat juice
CONFIT DUCK LEG
Cranberry and wild blueberries confit, sweet and sour sauce
DUCK BREAST
Cooked at low temperature, reduced jus with balsamic vinegar
BEEF
GRILLED AAA BONELESS RIB STEAK (6 oz or 9 oz)
Mushroom sauce
ROASTED BEEF FILET MIGNON ( 5 oz or 7 oz)
Green pepper and Cognac sauce
BRAISED BEEF PAVÉ
pot-au-feu vegetables and cooking jus
CLASSIC BEEF WELLINGTON FILET FROM THE CHÂTEAU
Bordelaise sauce
PORK
PORK TENDERLOIN WITH BLACK GARLIC AND MUSHROOMS
Migneron cheese aligot and meat jus
CRISPY BEAURIVAGE FARM PORK FLAN
With cranberry and brown rum sauce
VEAL
VEAL FILLET AND SOFT 1608 CHEESE
ice cider glace
MILK-FED VEAL RIB
Cooked at low temperature, mushrooms, Port wine and foie gras sauce
LAMB
RACK OF LAMB BREAD CRUMBS À LA PROVENÇALE
With herbed naturel jus, potato gratin and ratatouille
VENISON
DEER LOIN
Cooked at low temperature, Grand-Veneur sauce
and cedar jelly
SURF AND TURF DUO
GRILLED BEEF FILET MIGNON AND ROASTED GAMBAS
With bordelaise sauce and candied lemon
FRUIT MEDLEY AND MINT LEAF
With hint of blackcurrant
DESSERT WITH RED FRUITS
Vanilla and lime
MAPLE AND COUREUR DES BOIS CRÈME BRULÉE
CARAMEL CREAM
Whipped cream and shortbread biscuit
ICED SOUFFLÉ
With Grand Marnier, bitter orange coulis and chocolate chips
CHOCOLATE TERRINE WITH HAZELNUT CRUNCH
Raspberry coulis
DARK CHOCOLATE LAVA CAKE
strawberry cardamom puree
CHOCOLATE TERRINE
Decadent caramel and roasted pecans with maple
MAPLE FONDANT
Custard and wild blueberries
BOREAL
Sea buckthorn, white chocolate and Labrador tea
SWEETNESS WITH APPLES AND SALTED BUTTER CARAMEL
COMBOS
THE FAVOURITES
Fruit crème brûlée, cheesecake and strawberry tartlet, rasberry coulis
MAPLE TRIO
Warm maple fondant, apple and maple Tatin, maple soufflé
CHOCOLAT TRIO
Declination of Fabula and Nuntius chocolates
BOMBE ALASKA (Flambéed)
Maple, Coureur des bois, maple biscuit and caramelized apples
From cocktails to desserts, the luxuriance of the catering menu impresses by its quality and variety. No matter the size of your event, exceptional fresh products and perfect menus are always on the table.
We offer bistro style menus, canapés, buffet and six-course meals, as well as various service and presentation techniques. There is no limit to our creativity. Contact us to create your custom-made menu.
A thousand and one details are taken into account when preparing for an event. Let us take care of everything from A to Z. The immense attention to detail of our team ensures that everything is taken into consideration with thoughtfulness and refinement. And that your event is a complete success.