Montréal en Lumière 2016 – Jean

Montréal en Lumière 2016 – Jean-Talon Market
Culinary Workshops
Saturday, February 20 and Sunday, February 21
Salle Mandoline (2nd floor)
This weekend from 9:30 am, attend the culinary workshops presented by nine chefs from
the Laval region. Cheer up your taste buds and get some fresh ideas for your next diner
party!
Saturday, February 20
9h30 : Kevin Bates-Breault (École hôtelière de Laval)
Tartine à la piperade, goat cheese from Fromagerie du Vieux St-François and
balsamic-caramel sauce.
11h : Marc Hindle (Cvégé)
Salad with quinoa, kale, seasoned tofu and Gingo apple dressing from Gingo Beverages
and fresh herbs from La Pantré.
12h30 : Jonathan Forcier (Café le Signet)
Ravioli with braised Laval lamb, goat cheese from Fromagerie du Vieux St-François in
Panko crust, brown lamb base with garlic confit from Épis d’Or, organic herb micro
salad from Ferme La Pantré and charcuterie from Délice de l’Artisan.
14h : Jean-François Plante (Bistro L’Aromate)
Whether it’s duck leg confit, French blood sausage, terrines, fresh Toulouse and
Merguez sausages, smoked Morteau and cooked Lyonnais sausage, or recipes prepared
using other products from the Charcuterie du Terroir/Délices de l’Artisan… you’ll love
it all!
15h30 : Michel Piché-Courtemanche (Les Enfants Terribles)
Vegetarian beet tartare, nuts and goat cheese from Fromagerie du Vieux St-François.
1
Montréal en Lumière 2016 – Culinary Workshops
© Marchés Publics de Montréal
Sunday, February 21
9h30 : Vincent Raffin (Pâtisserie Chocolaterie Raffin)
Raspberry and chocolate tart, prepared with raspberries from Ferme d’Auteuil/kiosque
Chez Vaillancourt.
11h : Vicky Blanchard (Community culinary workshops of St-Francois)
Savoury crêpettes with spices from Épis d’or, garnished with goat cheese from
Fromagerie du Vieux St-François, accompanied by charcuteries from Délices de
l’Artisan and enhanced with flavours from the Ferme Jeunes au Travail.
12h30 : Cassandra C. (La Boufferie)
Cabrito and cheese boulettes from Fromagerie du Vieux St-François accompanied by a
purée of ground cherries from La Pantré and honey.
14h : Albert Leclair (Les Contrebandiers)
In tapas format, shredded oxtail, accompanied with vegetable and potato in olive oil
from Les Contrebandiers and seasoned with lemon salt, also from Les Contrebandiers.
2
Montréal en Lumière 2016 – Culinary Workshops
© Marchés Publics de Montréal