Hôtellerie Champêtre

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Gastronomy

A renowned fine cuisine...

Our 26 chefs have had a hand in elevating Québec cuisine to the Epicurean levels it has been enjoying for several years worldwide.
These talented, generous and passionate artists invite you each month to try new recipes featuring some of their regional products. Cuisine of the highest order that is a blend of tradition and imagination. Your tastebuds will thank you. Go ahead and try what some of Québec's greatest culinary minds are cooking up!

Here are some recipes suggestions:

Chef Daniel Komarnicki (Auberge La Montagne Coupée) offer(s) you the following appetizer:
Rock partridge, pan fried season mushrooms, foie gras emulsion
Chef Neil Gallant (Auberge des Gallant) offer(s) you the following main dish:
Salmon Tartar
Chef David Ouellet (Le Grand Lodge Mont-Tremblant) offer(s) you the following appetizer:
Giant Grilled Prawns with their Two Spicy Salsa
Chef Hugo JOANNETTE (Manoir du lac William) offer(s) you the following main dish:
Catalonia style barbecued Ostrich with grilled vegetables and condiments.
Chef Claude BLAIS (Auberge Lac-à-l'Eau-Claire) offer(s) you the following appetizer:
Snow crab salad with avocados and asparagus

All our receipe

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© Hôtellerie Champêtre 2001-2010

Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec

Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010

Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/