Québec City - Quartier Petit Champlain

Summer Festival Festival d'été: 11-day music festival!

Beautiful first stop for the road trip! We stayed in the wonderful Quartier Petit Champlain in a beautiful boutique hotel called Le 71. They offer bikes (with baskets) to the guests for touring and the decor is beautiful. Great spot to start from to see this beautiful city. We really love Québec City -

Lunch at Bistro B: Very nice, trendy and friendly atmosphere. Open kitchen concept to watch the chefs at work: Québec Goat cheese with strawberry fennel salad and maple dressing. Very good! (sorry about the pictures - taken on my iPhone and did not come out as clear as I would have liked).

Second course: Smoked haddock brandade with roasted red pepper sauce and eggplant, cheddar french toast! Excellent and light.

Dinner at La Légende: This is the new offspring (5 weeks old) of chef Frédéric Laplante of La Tannière who presents a very creative and gastronomic way of showcasing ingredients found in our Canadian boreal forests. I really like this new trend in restaurants that give you the option of entrée or main portion of each item on the menu. We ordered three entrée portions between the two of us to sample. The decor and staff were wonderful. Very good dinner at a reasonable price!

Des mains du pêcheur: - From the fisherman's hands - oysters, Matane shrimp,
lobster mousse, smoked salmon, salicornia, sea snails, accras de morue (cod cakes -
similar to crab cakes)- excellent - Also to sample: Des mains du boucher, des mains du fromager

Animelles d'agneau: Lamb testicules - very interesting -
cooked sous-vide on a bed of picked fiddleheads and roasted potatoes. Not sure
I would have again but glad I tried it. Researched this and they are usually prepared
as you would a sweetbread - lightly floured and sautéed in butter

Comments

Marinated Beef or Chicken Brochettes

Served with grilled vegetables, smoky grilled garlic bread and a glass of proseco. Summer ♥ I recently came back from a quick trip to Montreal to help my daughter move out of her residence after her first year at University. As her summer job, she has decided to go participate in a reforestation project in Northern Ontario, A & M Reforestation , which will involve a lot of demanding and hard work. She likes to challenge herself that way. Go Kat!

Summertime Chocolate Fondue

It's summertime and the fruit is amazing. Recently, when we were invited to a party and I asked if I could bring something, this idea came to mind. Actually, it was inspired by my husband who suggested we buy a wonderful chocolate fondue that we found in Switzerland (that is actually from France) to bring back as gifts for friends and family in Montreal. The fondue preparation itself is presented in clay jars that stay very warm once heated and work extremely well to keep the chocolate melted and at the right temperature. We bought two flavours: Dark Chocolate 70% cocoa with red pepper aroma (actually quite spicy and really good) and Dark Chocolate 70% cocoa with sea salt. Both were amazing and added a little twist to the traditional basic chocolate fondue. The jar needs to be heated on medium power in the microwave for two minutes at a time until the chocolate is the right temperature and consistency. Very easy.

Milan: Mushroom, Pine Nut Rotondo with Pesto Parmesan Froth

Served with a small mesclun salad and pepper Parmesan tuile This is a 2nd take on the mushroom pasta recipe from the last post mushroom tagliatelle . It has a few more steps but is not overly complicated. It's great as a weekend meal when you have more time in the kitchen to enjoy the whole creative cooking process. Note: The frothy sauce for this recipe is just a basic sauce which is whipped just before serving. This allows you to keep the sauce light but give it a little more texture. The cream (fat) ensures that it will stay frothed a little while, but it does not last long so it has to be done right before serving.

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