Come and discover Chef Ian Perreault's favorites. One menu per season, so you can come at least once a season to discover and learn how to make his new seasonal menu, with the chef of course. A meal accompanied by 2 glasses of wine will conclude this course.
Contents: Cold celeriac, green apple, celery leaves and pistachios / Dumpling with fried duck confit / Salad of salicornia / Arancini / Squash purée / Roasted King oyster / Sauce with squash juice / Pan-fried walleye backbone on the skin / Vanilla olive oil / Cake salsa - strawberry gel - white chocolate crumble / Strawberry salad and vanilla cream
Please note that the recipes listed are subject to change.
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