Total time: 1hr to 2hr

Difficulty: Easy

Café Henry Burger
Since 1922, the fine cuisine of Le Café Henry Burger has made it the gourmet rendezvous of diplomats, politicians, artists and connoisseurs. I was enchanted by the charm of this old house, with its navy blue and gold sign glimmering in the late morning sunlight. With the fall leaves providing a welcome mat, I opened the door gently, as if arriving at my grandmother's house for lunch. How beautiful and full of sensual delights this restaurant is!

Even at lunchtime, no detail is overlooked - the tables are set with starched tablecloths and fine china. This is a treasured institution, one of the Outaouais region's finest addresses.

Robert Bourassa, the chef-owner, comes from a family with more than 125 years experience in fine food. He shares with us a fabulous first course that will delight your guests.

1. Wash and peel the shrimp, leaving the tails on; make a cut along the back and devein.
2. Wash and remove the small muscles from the scallops.
3. Quarter the Roma tomatoes lengthwise; place on a baking sheet, skin side down, season and roast in a 160° C (325° F) oven for 20 minutes.
4. Blanch the mini corn in salted water for 5 minutes; drain and refresh in ice water.

Making the broth

1. Coarsely chop the onion, garlic and the two ripe tomatoes and sweat in a skillet in a generous spoonful of butter.
2. Add the white wine and cook until the liquid has evaporated; add the stock and simmer for 30 minutes. A few minutes before the end of the cooking time, add a few sprigs of cilantro to lightly flavour the broth.
3. Season the broth, strain and set aside.

A few minutes before serving

1. Cook the angel hair in plenty of boiling salted water.
2. Season the shrimps and scallops; sauté them over high heat, being careful not to overcook; set aside.
3. Bring the broth to the boiling point over high heat; whisk in the butter.
4. Sauté the drained angel hair in butter for a few moments.

Presentation

1. Divide the angel hair among 6 deep serving plates.
2. Arrange 3 shrimps and 3 scallops on each plate.
3. Reheat the mini corn and the roast tomatoes in the oven for a few minutes and arrange them between the shrimps and scallops.
4. Ladle the broth overtop and sprinkle with coarsely chopped cilantro. Garnish with a few sprigs of fresh herbs.