Les Jardins Sauvages, Saint-Roch de L’Achigan, Quebec

Stinging NettlesOne of the neatest restaurants in Quebec, Les Jardins Sauvages, is owned and operated by Chef Nancy Hinton and forager/farmer François Brouillard. Aside from being a country eatery, they create and sell a line of products derived from wild plants and mushrooms at a farmer’s market stall at Marché Jean Talon in Montreal. Nancy Hinton, Chef at Les Jardins Sauvages

Chef Nancy Hinton, a winner of the University of Guelph Innovation Award, grew up in Quebec City and trained under the tutelage of Quebec’s star Chef Anne Desjardins. Nancy writes: I first set foot into his ‘table champêtre’ in ’93 as a guest chef, when it was a casual meeting place for friends, foodies and chefs, a laboratory of sorts. For the following years, I would take my autumn vacation time to stage our wild mushroom event, which has since become a wild success. At the end of 2005, I took the reins of his kitchen, readily realizing that there was no better place to cook. Low key, but real, with quality at my fingertips. This was slow food, terroir, locavore and ecolo – before and beyond all the buzz words. I was embracing the philosophy, while for François, it was just the way you did things. As a team, we now showcase these local and unique ingredients in tasting menus on the weekends. The menu changes weekly and is a set prix fixe, five to seven courses, bring your own wine.

Taught by his grandmother, Brouillard has been picking weeds as long as he has been walking and talking. He began selling them using the slightly more attractive term “wild edibles”, as a sideline for his organic farming business. When Normand Laprise of Toqué discovered him at the market in the early 90’s, he encouraged François to focus on the wild stuff and collaborate with chefs. With the help of Normand, Anne Desjardins of L’Eau à la Bouche and Daniel Vézina of Laurie Raphael, the pioneers of Quebec Regional cuisine as we know it, he was the first to put wild edibles from fiddleheads to spruce tips to milkweed pods onto the market and menus of Montreal’s top restaurants. He has now been in business for 29years.

Food Day Canada Menu 2016

 Venison Carpaccio, crinkleroot and wild garlic mustard aïoli, Parme d’Or cheese, pickled day lily buds and petals, sea rocket, live-forever and daisy

 Spicy lobster bisque with nordic shrimp,  Lobster mushrooms and coconut milk, house harissa with coriander, sumac and wild mint

 Wild sea green salad (sea spinach, sea asparagus, sea parsley, beech peas), smoked eel, corn and cattail fritters, yogurt and wild herb ‘tartar’ dressing, bee balm

Option: Pan-seared foie gras, onion and elderberry chutney with juniper

(25$ supplement per person)

 Quail and Sweetbread duo with wild ginger mustard sauce, wild rice with wild mushrooms, milkweed pods, scapes and string beans

 Option : Lanaudière cheese plate

(100g for two; 20$ supplement) cloudberry jelly and local nuts from Joseph Thifault

 Wild raspberry and blackberry sweet clover flower clafouti, sweet grass semifreddo, rosehip and wild flower sorbet (rose, milkweed flower, elderflower)

 Tea, coffee

Wild leaf & flower tisane or Wild root ‘coffee’

(5$ supplement)

 Bring your own wine

 95.00$, taxes included, service extra

(82.63 + 4.13GST + PST) for the 5 course menu;

125$ for seven courses with foie gras and cheese

(108.72 + 5.44TPS + 10.84TVQ)

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Your host and forager: François Brouillard

Your chef : Nancy Hinton

 Celebrating 30 years in the business of wild foods

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Menu Journée des Terroirs*

 Carpaccio de cerf du domaine, aïoli au carcajou et alliaire, fromage Parme d’Or, boutons d’hémérocalle marinés, roquette sauvage, orpin et marguerite, pétales d’hémérocalle

 Bisque d’homard et crevettes épicée avec champignons Lobster et lait de coco, harissa maison avec coriandre, sumac et menthe sauvage

 Salade de plantes marines (épinards de mer, pois de mer, salicorne, persil de mer), anguille fumée, beignets de mais au pollen de quenouille, sauce tartare au yogourt et aux herbes sauvages

 Option : Foie gras poêlé, confit d’oignons au sureau et genièvre (supplément de 25$ par personne)

 Duo de Caille laquée et Ris de Veau, sauce à la moutarde de gingembre sauvage, riz sauvage aux champignons sauvages, fleur d’ail, cornichons d’asclépiade et haricots

 Option : Assiette de fromages Québécois, chicoutai et noix de Joseph Thifault

(100g pour deux personnes, supplément de 20$)

 Clafouti aux fraises, framboises, mures et fleurs de mélilot, semi-freddo au foin d’odeur, sorbet de baies d’églantier aux fleurs sauvages

 Thé, café

Tisane maison ou ‘Café’ sauvage (supplément de 5$)

Apportez votre vin

 95.00$ taxes incluses, service en sus

(82.63 + 4.13TPS + 8.24TVQ) pour le menu cinq services; 125$ pour sept services avec foie gras et fromage (108.72 + 5.44TPS + 10.84TVQ))

 Votre chef : Nancy Hinton

 Votre hôte et spécialiste de plantes sauvages: François Brouillard, pionnier depuis 30ans

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Les Jardins Sauvages is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Les Jardins Sauvages est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Les Jardins Sauvages directement, au numéro ci-dessous, afin de faire votre réservation.

Les Jardins Sauvages, Quebec food Les Jardins Sauvages
17 Chemin Martin,
Saint-Roch de L’Achigan,
Quebec H4A 2G8
T: 450 588 5125

http://www.jardinssauvages.com

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