A chefs’ menu to replicate at home
In the last few weeks, home kitchens have become the scene of unprecedented culinary experiments—some successful, some not so much (hello, bread that never rose). Quebec’s star chefs have stepped up to challenge us with new recipes, and many people have discovered a new passion for cooking. As there are many talented chefs in the Outaouais, we invite you to replicate a three-course menu using recipes developed by the chefs of three Chelsea restaurants: Les Fougères, L’Orée du Bois and Biscotti & cie! Packed with freshness and summery flavours, this menu is perfect for the fine weekends ahead.
We’ve thought of everything: all you have to do to enjoy a gourmet feast is buy the ingredients, bring out the special-occasion china, and follow the instructions of chefs Yannick LaSalle, Jean‑Claude Chartrand and Paco!
On your marks, get set … cook!
Starter: Les Fougères Asparagus and Bacon Salad
Serves 4 | Recipe provided by Chef Yannick LaSalle
3 tsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
½ cup olive oil
Salt and freshly ground black pepper
1 large bunch asparagus, cut into bite-sized pieces
¾ pound smoked bacon, cut into pieces
4 thick slices home-made bread, crusts removed, torn into large pieces
2 tsp. fresh rosemary
1 large clove garlic, minced
1 small handful Italian parsley leaves
In a small bowl, combine the lemon juice, mustard and olive oil and mix well. Season to taste with salt and pepper and set aside.
Bring a large pot of salted water to a boil. Add the asparagus and cook for about 2 minutes. Immediately transfer the asparagus to an ice bath to stop cooking. Drain, place in a large bowl and set aside.
Cook the bacon in a skillet over medium heat, stirring occasionally, until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside, making sure to leave some fat in the pan.
Add bread, rosemary and garlic to the hot skillet and coat with the bacon fat. Cook, stirring constantly, until the croutons are crisp and golden brown, about 4 minutes.
Add the bacon, hot croutons and parsley to the asparagus. Drizzle with the lemon-juice vinaigrette and serve immediately.
Chef’s wine suggestion: A nice fresh sauvignon blanc with tropical, slightly citrusy notes, such as Pascal Jolivet Sancerre 2019.
Main course: L’Orée du Bois Potato and Lobster-Claw Risotto
Recipe provided by Chef Jean-Claude Chartrand
1 lobster, about 1¼ lb
300 g minced onion
20 g minced garlic
90 g duck or chicken fat
400 g white stock
20 g chicken soup base
1 kg potatoes, cubed
2 g pepper
1 bay leaf
100 g 35 % cream
50 g Parmesan
Preparing the lobster
Bring a large pot of salted water to the boil (20 g salt/1 L water). Split the lobster into pieces before cooking it.
First, boil the claws for 12 minutes. Remove them from the boiling water and plunge them into ice water.
Next, insert a skewer into the lobster tail (so it won’t curl) and boil for 4 minutes. Remove it from the boiling water and plunge it into ice water.
Preparing the risotto
Lightly sauté the onions and garlic in the poultry fat. In a separate saucepan, heat the white stock mixed with the chicken soup base.
Add the potato cubes, pepper and bay leaf to the onions and garlic.
Add the hot broth in 3 portions and simmer until the potatoes are cooked through. Stir in the 35% cream and Parmesan cheese.
Remove the lobster from the shell and warm the pieces in a little butter.
Arrange the lobster pieces on top of the risotto and serve.
Dessert: Biscotti Lemon Meringue Pie
Makes 1 large pie | Recipe provided by Chef Paco of Biscotti
1 store-bought pie crust, pre-baked
For the lemon filling
5 egg yolks
1 1/3 cup water
1 cup sugar
1/3 cup cornstarch
Zest of 2 lemons
½ cup lemon juice
2 tbsp. unsalted butter, softened
Pinch of salt
For the meringue
5 egg whites
½ cup sugar
Pinch of salt
To make the filling
Separate the egg whites and yolks into 2 separate bowls. Set the whites aside for the meringue. Beat the yolks together in the 2nd bowl.
In a saucepan, combine all ingredients except butter and egg yolks. Bring to a boil over medium heat, stirring with a whisk and scraping the bottom, for about 6 minutes until thickened. Let cool for 5 minutes.
A spoonful at a time, slowly pour the cooled lemon mixture into the bowl with the egg yolks. Mix gently and return the mixture to the pan. Cook over medium heat until large bubbles form and the mixture thickens.
Remove the saucepan from the heat and stir in the butter. Let cool and pour the mixture into the pie crust.
To make the meringue
In a bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the sugar and a pinch of salt, beating until the texture is firmer.
Pour the mixture into a pastry bag with a fairly wide circular tip (or no tip).
Use the pastry bag to decorate the pie with peaks of meringue.
Caramelize the tops of the meringue peaks with a small torch.
Have you made any (or all) of these recipes? Feel free to share photos of your culinary creations on our social networks! And if you don’t feel like cooking at the moment, you can still enjoy these restaurants’ fine fare thanks to their take out menu and delivery service!