What’s Cookin’ – Restaurant News

It’s Tuber Magnatum Pico season!
Earthy “Alba Truffles” at Coppi Ristorante, received on a weekly basis for as long as the harvest permits, typically until the end of November. Beef Carpaccio, Uova al Tegamino, Taglierini, Risotto in Bianco… these are just some of the time-enduring dishes that will be topped with generous shavings of White Truffle.

Brunch?
* Sunday brunch at Toula. 3 course gourmet lunch every Sunday from 11:30-2:30. $35/adults, $20/children.
* Festive buffet lunch at Azure from November 28th to December 21st – Monday to Friday from 11.30am to 2.30pm – and on Christmas Day: a Christmas Brunch buffet.

A Nosey Champion
Upper Canada Cheese Company
has introduced Nosey Goat Cheese milk from a rare herd of Lamancha Goats pasteurized in Keene, Ontario. This fresh, pure milk is then transformed into Camelot and Nanny Noir. Camelot is aged two months in cellars, while Nanny Noir is rolled in ash, develops a bloomy rind, and can be enjoyed within weeks. On November 3rd, judges at the Royal Agricultural Winter Fair named Camelot the Reserve Champion, Goat Cheese. In the goat camembert class, Nanny Noir was awarded 2nd place.

…Et au Québec:
Gourmet Dinner and Pairing:
Montreal’s Fairmont The Queen Elizabeth, The Beaver Club Restaurant.
Wednesday, November 16th, 6:30pm.
Napa Valley’s Grande Dame Margrit Mondavi shares her story and her husband’s benchmark wines.

&

Quebec City’s Gem Sparkles
Auberge Saint-Antoine has been ranked 2nd among the “Top 40 Hotels, Canada” presented by Condé Nast Traveler magazine’s prestigious Readers’ Choice Awards, and 84th in the Top 100 Worldwide category. “We are very proud to be recognized as one of the top hotels in Canada for the ninth consecutive year, particularly since this award is a result of our guests’ feedback,” says Jean-Louis Souman, General Manager of Auberge Saint-Antoine. Results were tabulated from the votes of 28,876 readers, evaluating almost 10,000 properties and destinations.

Additionally, the hotel’s Panache restaurant’s Sous Chef, Guillaume St-Pierre, recently won first place on the Radio Canada culinary competition show, Les Chefs.

Dreamin’ of a White Christmas?
For the height of romance and luxury, check out these holiday ideas from Auberge Saint-Antoine:

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