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Gastronomy

Chef(s) Amélie Dumas (Auberge du Lac Taureau et ses condos) offer(s) you the following appetizer:

Brussels Sprouts au Gratin

Ingredients:

  • Brussels sprouts
  • 2 red onions
  • 25 g sugar
  • One slice of "Vieux Perron" cheese (aged cheddar)
  • Butter
  • Salt and pepper

Optional:

  • 1 oz of Port wine

Method:

  • Stew the two red onions over low heat with a bit of water and 25 g of sugar
  • Blanch a few Brussels sprouts in boiling water (about 5 Brussels sprouts per person) and then brown them in a pan with butter, salt, and pepper (to taste).
  • Arrange the Brussels sprouts on the stewed onions in an oven-safe ramekin.
  • Add a slice of "Vieux Perron" cheese and drizzled some Port over the top, if desired.
  • Broil until the top is golden brown and serve.

 


LOCAL PRODUCE Consult our local produce

Fromage Vieux Perron
Fromagerie Perron
156, ave Albert-Perron
Saint-Prime, Qc
G8J 1L4

Also available in all specialized grocers across the province.




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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    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/