Mother's Day Menu

Preheat your oven at 400°F

Lamb stew Heat for 12 to 15 minutes, stir and season if needed
Shakshuka Heat for 10 minutes.Take out of the oven and gently break the two eggs on top of the Shakshuka, return to the oven for 5 minutes. Serve with the herbs

Lobster patties from the Gaspésie

Heat for 10 to 12 minutes. Serve with the lime mayonnaise
Saucisson and brioché bread Heat the saucisson in the oven, after 5 minutes add the bread for 3 to 5 minutes. Serve with the apple mustard
Campaillou bread and croissants Heat for 3 to 5 minutes

Asparagus and fiddleheads from Quebec

Serve cold with the gribiche sauce, drizzle the asparagus with olive oil and add salt if needed
Spring salad Serve cold with the vinaigrette

Atlantic salmon gravlax

Serve cold with the fromage frais
Duck and foie gras rillettes  Serve cold
Tonka bean cake Serve cold

Dune pepper shortbread cookiues

Serve at room temperature

Extras

Caviar and blinis Heat the blinis for 5 minutes at 400°F. Keep the caviar on ice
Lobster roll Toast the bread with butter in a pan on medium heat. Fill the bread with the cold lobster mix
Mapple syrup and sea buckthorn bacon Heat for 5 to 8 minutes at 400°F
Duck and foie gras pie Heat for 4 minutes at 400°F. The pie can also be served cold
Potato rösti Heat for 8 to 10 minutes at 400°F