Valentine's day menu

composed of : - Salmon gravlax on a waffle filled with pink pepper whipped cheese with and avocado cream - Mini madeleine with honey from the townships, goat cheese, and fresh thyme - Mini terroir arancini with a melted cheese center and fruit ketchup

3 delicious meatballs from Yakiti Yack Farm in East Bolton, served with a sweet and salty gratin (potato, sweet potato, and apple) and a creamy old-fashioned mustard sauce.

Heart pistachio financier topped with light vanilla mousse, pistachio chips, raspberry coulis, and fresh raspberries

Slices of dried duck breast, cubes of homemade coureur des bois foie gras, walnuts, fresh pears, all presented in a mesclun salad dressed with a creamy maple vinaigrette.

Salmon steak cooked on one side with maple-smoked salt, served on a creamy rutabaga and green pea purée, and drizzled with a creamy arugula and hazelnut pesto. Decorated with homemade pickles and roasted hazelnuts.

Crispy tuile filled with caramelised pear crumble topped with light rice pudding mousse. Decorated with meringues and salted butter caramel.

Prepared with winter spices, served on a bed of arugula salad with capers and marinated onions, accompanied by homemade buckwheat crackers and an Eastern Townships honey mustard sauce.

Homemade gnocchi with chanterelle mushrooms, cooked in a creamy Zurigo cheese sauce and served with shimeiji and oyster mushrooms. Garnished with truffle flakes.

A soft chocolate cake covered with feuillantine and a hazelnut rock icing, topped with a praline chocolate ganache, a milk chocolate cream, and decorated with a velvety dark chocolate spiral.

Absolute comfort food with this gourmet soufflé presented on an arugula salad seasoned with a xeres

Stewed for hours in a marinade of red wine, Labrador tea, and mixed vegetables for an incredibly tender texture. Served with aged cheddar cheese creamy polenta.

Scallops seared and deglazed with ice cider, served on a creamy corn and maple syrup puree and accompanied by Espelette pepper popcorn.