L'Eau à la Bouche
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 Anne Desjardins  Grand Chef Relais & Châteaux L'Eau à la Bouche - Canada |
Chef's Recipes
Loin of Boileau Red Deer with Red Wine, Pepper and Juniper Sauce and Jerusalem Artichoke Purée
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Trout Fillet Roasted on its Skin with a Herb Emulsion
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Marinated Trout on Cucumber
Cucumber Spaghetti
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
Steamed Trout Fillet with Carrot Juice and Crispy Skin
Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White Wine
Trout Fillet Roasted on its Skin with a Herb Emulsion
Trout Fillet Roasted on its Skin, with an Emulsion of Saffron and Garden Vegetables
Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest
Marinated Trout on Cucumber
Cucumber Spaghetti
Malpeque Oysters with Gratinéed Sabayon on Julienned Root Vegetables
Organic Tomato Gazpacho with Sea Scallop Tartar, Cilantro and Vegetable Confetti and Tomato Granité
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