Home | Contact Us | Localisation Map | Français

Date d'arrivée : of

Nights

Adults

Children

Recipe Ideas

Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.

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.

Recipes Archives

·	Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar
·	White chocolate maple flavoured frozen parfait, and pistachios
·	Celeriac salad, arugula and green apples, "carcajou roots" mustard dressing and daisy buds, a few grilled pumpkin seeds
·	Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
·	Quebec veal filet with melting Laracam cheese
·	Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil
·	Crème brûlée with black tea infusion and raspberries
·	Best-ever seafood and vegetable soup, old cheddar cheese crouton
·	Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
·	Delicious Atlantic Salmon Coated With Black And White Sesame Seeds, Served With Mini Ratatouille And Pesto
·	Tremendous Blackberry Creme Brulee
·	Delicious Pumpkin Soup
·	Melting Brie cheese with honey and roasted pine nuts

	Forward your questions or comments to our Chef Daniel Komarnicki.
	Printer Friendly
	Send this page to a friend

Toll Free: 1 800 363-8614 · Phone : (450) 886-3891
E-mail: info@montagnecoupee.com

Last updated on: February 4, 2012