Easter Menu

Rimouski snow crab + roasted garlic mayonnaise

Open, shell and taste Quinoa salad + lemon vinaigrette

Open and enjoy

Plate of cold cuts + marinated vegetables

Open and enjoy

Homemade smoked salmon + yellow beetroot purée + labneh + verjuice vinaigrette

Open, add the vinaigrette, toss and enjoy

Season as needed Faisselle de Montérégie + grilled yellow peppers

Take the cheese out of the container, season with a turn of a pepper mill to taste. Place on a slice of Campaillou bread, add the vegetables and the vinaigrette and enjoy

 

Preheat your oven to 400F

 

Maple pork sausages + camelina seeds

Open the container and put in the oven for 10 to 12 minutes

Bourgots from the North Shore to gratinate

Open the container and put in the oven for 10 min. Place under the broiler for 1 to 2 minutes or until desired color

Lamb skewers + yogurt caraway sauce

Temper the yogurt. Remove the lid and put the skewers in the oven for 8 to 10 minutes. Enjoy with yogurt sauce and vegetables

 

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Opera cake + Quebec blueberry macaroons

Open and enjoy