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Four-Hands Menu

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Four-Hands Menu

Four-Hands Menu

From Friday, March 5, 2021 to Sunday, March 7, 2021 March 5, 2021 March 7, 2021 Auberge Saint-Antoine

Chef Yvan Lebrun, former co-owner and Executive Chef of the restaurant l'Initiale, Relais & Châteaux, is briefly leaving his well-deserved vacation to join our Chef Alex Bouchard in the conception of a four-hands menu. 

Alex Bouchard having learnt from Lebrun for a few years, it is a warm collaboration that is created to offer a memorable culinary experience. 
It will be possible to experience their creation in the Auberge Saint-Antoine's Suites, or through a take-out formula, the latter at the rate of $120 + taxes (for 2 people).

In-house menu

Salted Kouign-Amann, shiny citrus fruits and marinated Matsutakés | Buckwheat and ricotta cake, blood orange | Cream of roasted Jerusalem artichokes in cider, sorrel Grenoble
*
Buttermilk and horseradish char fillet, watercress purée, artichoke whipped cream OR veal loin tataki, shank, celeriac and pears, nasturtiums and pink pepper gremolata
*
Wild boar medallion and smoked red cabbage compote, black pudding, blackcurrant mustard parsnips OR white cod, curry sauce, sea urchin royale, seaweed Vidalia onion
*
White wine and maple Flamri


Take-out menu

Buttermilk and horseradish char, watercress purée, artichoke whipped cream, herbaceous dried egg yolk
*
Hot smoked duck breast slices, blond liver parfait, mushroom jelly, roasted mushroom brioche
*
Lamb Navarin, coriander and salted lemon vegetables, ras el hanout merguez, house-made harissa
*
White wine and maple Flamri


Chef Lebrun will also be active in the Zoom en cuisine studio on Saturday, March 6 at 5:30PM, to guide the workshop's participants in the concoction of Val Caudalies pan seared veal chop, marrow and candied lemon endive, turtle sauce.
 

Book your suite dinner  Order take-out menu About the Zoom workshop

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