Gastronomy

Chef(s) Daniel Komarnicki (Auberge La Montagne Coupée) offer(s) you the following appetizer:

Rock partridge, pan fried season mushrooms, foie gras emulsion

Ingredients:

Method:

Bone partridges(spliting legs and plates, season)
Pan sear rapidly and continue cooking in oven at 325degree,
5 min. for plates and 35 min. for legs (legs must be braised in a covered dish to avoid dryness
Reduce demi-glace and cream to one fourth, blend in processor with foie gras, season; salt, pepper and nutmeg
Sauté mushrooms in butter, salt, pepper and divide in four plates. Place half partridges over mushrooms and coat witj hot sauce.

LOCAL PRODUCE Consult our local produce

Les Saveurs sauvages

Domaine Maurel Coulombe

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