Spring menu for 2

NEW! Cold celery root soup with garnish of green oil and pickled cucumbers with herbs and summer vinegar next door. Beluga lentil salad, served warm with duck heart and lettuce from Saint-Joseph-du-Lac. Duck breast confit on the bone, brandy sauce and homemade pasta accompaniment. Maple milk rice with maple dulce de leche  garnish.


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Fresh products. To be consumed within 7 days after receiving your order. Can be frozen.

Soup: Celeri root , milk, buttermilk, onion, canola oil, olive oil, garlic flower, parsley, lemon, salt and pepper. Fiddle heads, gin, vinegar, fennel, dill, parsley, lemon juice.

Salad: Lettuce, beluga lentils, duck, carrot, parsnip, celeri root, onion, thyme, olive oil, garlic, salt and pepper.

Duck: Duck, cream, brown background, apple cider, brandy, onion, carrot, celeri root, thyme, rosemary, salt and pepper.

Pasta: Flour, egg yolk and salt.

Sweet rice: Milk, maple dulce de leche, maple syrup, rice and sugar.

For 2 people.

Preparation method
Soup: Remove the lid of the container, stir the soup well so that the toppings and the green oil are spread through. Serve cold.

Salad: Remove the lid from the container. Reheat the lenses in the microwave for about 2 minutes. Pour half of the container onto a plate. Place the lettuce on the lentil bed then pour the rest of the container over the lettuce. It is eaten warm / cold.

Duck: Preheat the oven to 400F. Meanwhile, bring 5L of water to a boil in a saucepan on the stove. Immerse the bag containing the duck and the sauce in the water then turn off the heat. Leave under water for 10 minutes. Remove the bag from the water using tongs. Open the bag, then separate the sauce from the duck.

Pour the sauce into a pan, and place the duck on a baking sheet. Put the duck in the oven for 15 minutes. Meanwhile, bring the sauce to a boil.

Cook the pasta in slightly salted boiling water for 10 minutes, or until they are al dente. Drain and finish cooking in the sauce for an additional 1 to 2 minutes. Remove from fire.

Take the duck out of the oven.

Place the pasta in sauce at the bottom of the presentation dish, place the duck over.

All of our products may have been in contact with nuts, peanuts and gluten.

This project was funded by the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation, as part of the Food Processing: Robotization and Quality System program.