Parsnip cream — Fiddleheads and fava beans
Country pâté — Heart of foie gras
Croissants
Pea and fennel salad — Anchovy vinaigrette
Cod — Cauliflower — Fish velouté
Rabbit pâté — Mustard sauce
Fresh pasta stuffed with ricotta - Maple syrup with candied lemon and browned butter
Maple taffy with condensed milk Entremet
Conservation
Keep refrigerated and consume within 5 days. Do not freeze.
Preparation
Store the parsnip cream, fiddlehead garnish, country pâté and pea salad in the refrigerator during preparation. Temper the dessert for 1 hour before eating.
Preheat oven to 350°F.
Remove the lid from the cod dish, remove the croissants from the bag and place them on the aluminum tray and remove the rabbit pâté from its box.
Baking
Place the rabbit pâté on a baking tray. Bake the tray for 10 minutes, then remove the tray from the oven.
Reduce the oven to 325°F.
Add the croissant tray and the cod dish to the baking sheet and bake for 15 minutes.
Stovetop cooking
Fill a cauldron (with a minimum capacity of 5 liters) with cold water.
Place the bag of fresh pasta and mustard sauce in the pot of water.
Bring the water to a boil. Turn off the heat and let sit for 10 minutes.
Service
Divide the fiddlehead garnish into two bowls in equal parts. Stir the parsnip cream in its container, then pour in equal parts into each bowl.
Place the contents of the bag of fresh pasta on a plate to share.
Enjoy the country pâté with the hot croissants.
Unmold the pâté from the aluminum plate. Pour the mustard sauce into a deep plate and place the rabbit pâté on it.
Remove the lid from the pea salad and serve cold.
Finish the meal by sharing the dessert.
Ingredients
Parsnip cream: Parsnips, chicken stock, water, potatoes, cream, onions, canola oil, salt and pepper. Contains: dairy product.
Soup garnish: Fiddleheads, fava beans, parsley, spinach, canola oil, lemon zest, garlic and salt.
Country pâté: Minced pork, pork jowls, foie gras, bacon, duck breast, duck heart, onions, eggs, hazelnuts, morello cherries, cream, collard, cider, flour (wheat), garlic, sugar, salt, rosemary , thyme, salt and pepper. Contains: dairy, gluten (wheat), eggs.
Pea salad: Fennel, green peas, anchovies, cucumber, shallots, canola oil, mint, dill, parsley, capers, lemon juice, gin, sugar, garlic, cider, cider vinegar, juniper berry, salt and pepper .
Cod: Cod (cod, collard, spinach, butter, eggs, lovage, water and salt), cauliflower (cauliflower, butter, maple syrup, lemon juice and salt), velouté (fish stock, stock poultry, cream, shallots, onions, cider, butter, water, maple syrup, lemon juice, flour (wheat), carrot, leek, garlic, thyme, tarragon, salt and pepper). Contains: dairy, fish, gluten (wheat), eggs.
Rabbit pâté: Rabbit, chicken stock, flour (wheat), mushrooms, onions, cider, cream, butter, Dijon mustard, whole-grain mustard, starch, active yeast, eggs, garlic, thyme, bay leaves, tarragon. Contains: dairy, gluten (wheat), eggs, mustard.
Mustard sauce: Rabbit, chicken stock, mushrooms, onions, cider, cream, butter, Dijon mustard, whole-grain mustard, flour (wheat), starch, garlic, thyme, bay leaves, tarragon. Contains: dairy, gluten (wheat), mustard.
Fresh pasta: Fresh stuffed pasta (ricotta, lemon juice, spinach, eggs, flour (wheat), cream, thyme and salt), brown butter (butter, maple syrup, lemon juice and salt) and lemon zest. Contains: dairy, gluten (wheat), eggs.
Dessert: Cider jelly (cider, sugar and gelatin), condensed milk mousse (cream, maple condensed milk, egg yolk, sugar and gelatin), mirror glaze (maple sugar, condensed milk, white chocolate , water and gelatin), strawberry compote (strawberries, sugar and pectin), crispy praline (hazelnut, sugar, water, dark chocolate and flaky Feuilletine). Contains: dairy, gluten (wheat), eggs.
All of our products may have come into contact with nuts, peanuts and gluten.
