Montréal en Lumière –Jean

Montréal en Lumière –Jean-Talon Market
Culinary workshops
Salle Mandoline (second floor) - Saturday, February 21 and Sunday, February 22
This weekend, from 9:30 a.m. on, why not take part in culinary workshops and take a
virtual trip to the Lanaudière region! Awaken your taste buds and get new ideas for your
next meals! On the program, quinoa risotto with wild mushrooms, nut-crusted lamb,
cheesecake and gingerbread.
PROGRAM :
Saturday, February 21
9.30 a.m.: Florent Romano (Club de golf Montcalm)
Lamb in crunchy nut and mustard crust with wild mushrooms, celery root puree
marbled with wine reduction from Carone of Lanoraie, pumpkin-coriander chips.
11.00 a.m.: Olivier Delcol (Daniel Choquette, Traiteur)
Quinoa risotto with wild mushrooms and squash, creamy saffron sauce from Emporium
Safran Québec of Saint-Damien, with Presqu’île cheese.
12.30 p.m.: Geneviève Veillette (Créations et Saveurs)
Gingerbread cheesecake garnished with crunchy maple from Sucrerie du rang Double of
Saint-Lin-Laurentides.
2.00 p.m.: Éliane Neveu (Champs Gourmands)
Squash soup with saffron, gingerbread biscuits from Maison du Pain d’Épices of SaintJean-de-Matha and grilled cheese, wild mushrooms sautéed in red wine.
3.30 p.m.: Yan Waters (Domaine des Trois Gourmands)
Vol-au-vent with fiddleheads, gratiné with cheese from La Fromagerie Champêtre, de
Repentigny.
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Montréal en Lumière – Culinary workshops
© Montréal’s Public Markets
Sunday, February 22
9.30 a.m.: Dominique Lord (Bistro Grangou)
Grilled cheese à la raclette from La Fromagerie Champêtre, marinated in red wine from
Vignoble le Mernois of Saint-Thomas, vegetable escabeche and bread from artisanal
bakery La Grigne.
11.00 a.m.: Marie-Ève Dubeau (Bistro l’Ange cornu)
Squash fritters from Courgerie in Sainte-Élisabeth, saffron syrup, Général Tao style.
12.30 p.m.: Benoît Hogue (Restaurant Le Dialogue)
Duck confit on apple jelly, maple-glazed leeks, from Canards Maurel-Coulombe and Qui
sème récolte of Saint-Jean-de-Matha as well as the Ferme Asselin.
2.00 p.m.: Nancy Hinton (Table des Jardins Sauvages)
Quebec mushrooms, off-season, in two styles: salty, in Caillé de chèvre (goat cheese
curds) from Fromagerie Suisse Normande, and sweet, in mushroom bonbons.
3.30 p.m.: William Mallette (Château Joliette)
Surf and turf featuring bison from Terre des Bisons of Rawdon, scallops, olive brine,
cabernet Severnyi from Carone, coconut and tonka beans.
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Montréal en Lumière – Culinary workshops
© Montréal’s Public Markets