thewanderingeater:
Exterior of Casino du Lac-Leamy
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Retro Taxi - a 1950s inspired Cadillac that is also a taxi
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Tropical sea scene made of blown glass outside the entrance of Le Baccara
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Interior of Le Beccara
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Menu
thewanderingeater:
The view of Lac Leamy on my right
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Glass of Pol Roger Brut Reserve Champagne to start the meal
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Mixed nuts, Parmesan shortbread and Cumin-Parmesan crisps (or fricos)
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Amuse bouche - Goat cheese savarin, crumbles, pineapple salsa, bourbon reduction
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Petite-Nation bison tartare, ewe's cheese, truffles, soft boiled egg yolk in a crispy crust and raspberry vinaigrette
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Seared foie gras piccata, asparagus and hazelnut vinaigrette paired with a glass of 1988 Chateau d’Yquem Sauternes. (Needless to say the wine is the star here.)
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Reflection on the couche
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Veal filet mignon and lobster, spinach, polenta, Riopelle de l'Isle cheese, pistachios
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Lamb loin and belly, pan fried and pureed green peas, roasted red bell peppers, mint chutney, ewe's cheddar, balsam fir jus
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Lobster, scallop, Italian caviar, curried vegetables, pappardelle with herbs, caviar cream
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Strawberries Forever - Full-flavored strawberry and cardamom sphere, strawberry jelly with hibiscus, grapefruit sorbet, strawberry souffletine, creamy Vanuari milk chocolate and long pepper
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Dumpling Delight - Passion fruit and coconut water jus, Nocciola Del Piemonte financier cake, Mojito flavored grand cru chocolate dumpling
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Mignardes - Pulled sugar sculpture with blue flower, duo of chocolates and a lemon pâté de fruit
thewanderingeater:
Mignardes - Pulled sugar sculpture with blue flower, duo of chocolates and a lemon pâté de fruit
thewanderingeater:
Veal filet mignon and lobster, spinach, polenta, Riopelle de l'Isle cheese, pistachios
thewanderingeater:
Lobster, scallop, Italian caviar, curried vegetables, pappardelle with herbs, caviar cream
thewanderingeater:
Lamb loin and belly, pan fried and pureed green peas, roasted red bell peppers, mint chutney, ewe's cheddar, balsam fir jus
thewanderingeater:
Lobster, scallop, Italian caviar, curried vegetables, pappardelle with herbs, caviar cream
thewanderingeater:
Seared foie gras piccata, asparagus and hazelnut vinaigrette
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Bread service and glass of Pol Roger Champagne
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1988 Chateau d’Yquem Sauternes, 1er Grand Cru Superieur to pair with my seared foie gras