Individually served with artisan breads and roasted garlic butter

Pickled vegetables with maple and Espelette pepper
Organic cretons in small jars
Coleslaw with honey from Les Éboulements
Potato salad with salted pickle and smoked lard
Classic beet salad with basil dressing
Cheese curds marinated in olive oil and maple

Choice of 3:
Bas-St-Laurent meat pie with fruit ketchup
Organic chicken legs stew, pearl onion
Crispy pork flan
Braised boneless short ribs with maple
Salmon in a salty crust with balsamic and maple glaze
AND:
Baked beans with maple syrup
Maple roasted root vegetables

Maple egg flan
Maple syrup dumplings
Mini sugar pies
Maple fudge

Perfumed with Labrador tea

with red apple and celery, balsam fir spiral

Galloway Beef Fillet and Canadian Lobster Tail with Tarragon

Sauce américaine, grilled asparagus and multi-coloured potato pearls

Buttermilk ice cream and raspberries

From La Ferme Basque de Charlevoix

From La Ferme L’Oiseau Bleu
Rolled on an arugula mousseline, sea buckthorn berry cream

On a pumpernickel bread with roasted garlic, lingonberries, truffle pearls, olive powder and breadstick

From La Ferme des Monts

Wilted leeks, apple butter mousse from Les Vergers Pedneault and coriander

Root vegetable fricassée flavoured with balsam fir, butter sauce with Ungava gin and juniper berries, puffed sunflower seeds

From the Microbrasserie Charlevoix

Cappuccino jelly and lemon balm leaf, cold steam of coffee roasting

Chocolate cookie, crunchy pearl, chocolate fondant, vanilla milk mousse, citrus vinegar coulis, coconut espuma and chocolate and citrus ice cream