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When I first met Chef Daniel Vézina he had just opened his restaurant and named it after his two his two children, Laurie and Raphaël. Even then, in the 1980s, he was starting to set up micro supply networks so tiny that he was having an Italian gardener grow his tomatoes. Since then he has become one of Quebec’s most well-known culinary personalities but, no matter what fame, Chef Vézina has always honoured the ingredients of Quebec City and its neighbouring regions…the Charlevoix, Bas St Laurent, L’Estrie, Montregie, Kamouraska and the Gaspesie and from time to time you’ll see fish and shellfish from Atlantic Canada like P.E.I.’s perfect Raspberry Point oysters which he serves with a fresh cucumber and mirin jelly. He is a brilliant chef in any language.
He offers diners a chance to discover the Made in Quebec experience from the decor to the food and, at times when he’s not taping his popular television show, personally offers private cooking classes.
The Boutique is a showcase for our products and Québec artisans. It is possible for our customers to get a wide variety of products from Québec, as well as various articles designed
for him by local artists and a number of house-made delicacies.
A word from Daniel on Food Day Canada / Journée des terroirs. “These menus are my personal tribute to Quebec’s homegrown producers who make me proud to call myself a “Quebec chef.”
-Daniel Vézina
Chef/Owner
Food Day Canada 2012 Menu
Starters
Grilled mackerel: Smoked sour cream, tomato pudding, cherry tomatoes, house tomato paste vinaigrette, gazpacho water and cucumber pearls
Halibut and razor clams from Gaspésie: Refreshed in peach juice with horseradish and ginger mini leeks and vinaigrette marinated mini peppers
House smoked organic salmon: Garden carrots cylinder, carrots and turmeric quinoa, carrot juice and cider vinegar reduction, fresh almonds, sorrel leaves
Gravlax of beef fillet: Yellow squash puree and squash pickles, vinaigrette with grape must, grape green hulled, mini-zucchini salad
Bison carpaccio: Coffee pudding and crushed beet, fennel foam and lemon zest, thyme, bay leaf and coffee
Foie gras from Le Canard Goulu, Foie gras terrine, maple syrup cotton candy, blueberry jam and sorbet, pan seared foie gras and financier cake
Entrées
Duck supreme: ras el hanout carrot purée, pecans and walnuts, chanterelle mushrooms and green grapes
Atlantic halibut: Fish broth, chili and sweet gale foam, risotto with white asparagus and rye, asparagus grated with old cheddar
Piedmontese Veal: Purée and crispy turnip, glazed red pearl onions, seared chanterelle with marrow, amaranth with meat juice
Seared Maine scallops: Cauliflower purée, maltaise espuma and “King” mushroom, fresh orange reduction
The lobster: Creamy corn bisque and fried corn, mashed peas, stonecrop and glasswort. Broad Bean Salad with lime Kefir and Mead.
Sweetbreads: Pan seared zucchinis and squash glazed in bisque, zucchini flower stuffed with whelks and sweetbreads, candied cherries, sautéed wild mushrooms in meat juice
Desserts
THE carrot: Carrot cake, cinnamon pudding, raw carrots, cocoa crumble, vanilla and cheese cream, raisin sauce and carrot sorbet
Meyer lemon: Lemon cake and lemon cream, confit lemon dehydrated meringue, olive oil ice cream and marmalade
Sweet greens: Celery juice textured and finely diced celery in a tequila syrup, espuma of apple, apple slice in a horseradish juice, fresh almonds and mint sorbet
Shadbush blossom: Shadbush gel and dark chocolate mousse, walnuts and chocolate milk foam, shadbush ice-cream
Strawberry shortcake: White cake, fresh strawberries, wild strawberries, violet flower gel, strawberry gel, white chocolate mousse, wintergreen tea ice cream
Apple crumble: Cinnamon and nutmeg crumble, white chocolate espuma and apple gel, salted caramel and vanilla ice cream
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laurie raphaël is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.
laurie raphaël est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs . Contactez laurie raphaël directement, au numéro ci-dessous, afin de faire votre réservation.
Restaurant/Atelier/Boutique
117, rue Dalhousie, Québec City, QC
T: 418 892 4555
laurie raphaël
Restaurant/ Boutique
2050, rue Mansfield, Montreal, QC H3A 1Y9
T: 514 985 6072
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