HALF BURRATA

Watermelon, olive caramel, pistachios, smoked oil, basil, country bread

EGGPLANT AND MINT

Tahini yogurt, mint, ginger honey, grilled sesame seeds, capers

ZUCCHINI IN A SALAD

Lemon, basil, olive caramel, Parmesan

ROASTED CAULIFLOWER

Squid-ink aioli, button mushrooms, hazelnuts, fried capers, Parmesan, arugula

BEETS WITH WARM GOAT CHEESE SALAD

Arugula, grapes, pecans, maple

VEGETABLE QUINOA

Cauliflower, beets, kale, edamame, sprouts, crushed nuts, tomato vinaigrette

SALMON TARTARE

Fresh and half-smoked, coriander, jalapeño, salsa verde, Mujol caviar

ENDIVES, CONFIT DUCK AND BLEU D’ÉLIZABETH SALAD

Honeycrisp apple, pecans, raspberry, Jerusalem artichokes

ANGUS BEEF CARPACCIO

Truffled milk, honey fungus, flax seed chips

AAA BEEF TARTARE

Knife-cut, classic garnish, basilic oil, Parmesan

GRILLED OCTOPUS

Potatoes, huancaina, chimichurri, red cabbage slaw, lime, dill

SEARED SALMON

Red quinoa, cucumber, kale, grapefruit, edamame

ASIAN STYLE DECONSTRUCTED SALAD

Tamarind and pepper grilled chicken, Boston lettuce, noodle salad, carrot, daikon, red cabbage, cashew nuts

JEAN-PAUL’S ‘PÂTÉ DE CAMPAGNE’

In a terrine, apple mustard, toasted bread, marinated eggplant, pickles

HYDROMEL LA CANARDIÈRE FOIE GRAS TORCHON

Onion compote, cherry jelly

SPAGHETTI CALAMARI & CHORIZO

Carbonara style, egg yolk

MAC & CHEESE AU GRATIN

Cheddar, mozzarella, Parmesan, kale, bacon

LOWER ST.LAWRENCE SALTED HERBS VEAL CHOP

Spring onions, grilled oyster mushrooms, garlic scapes

Market cuisine , according to seasons

 Les Enfants Terribles Menu - Summer 2018

Click here to download the menu

 

The plating presented above may differ in restaurants.

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