French Country Cooking – Wild Mushrooms

Saturday Nov. 19, 5:00 pm – 9:00 pm

Join us for a feast inspired by the cooking of the French countryside. Rustic flavours, local ingredients and elegant compositions will showcase our local crop of wild mushrooms. We will be dipping into our stash of morel and cep (porcini) mushrooms and a sampling of fungi delicacies like pine mushrooms and truffles. We promise this will be a special meal.



  • pissaladiere with wild mushrooms and ham
  • demi-tasse of wild mushroom veloute with truffle cream

Duck confit with winter salad, wild mushrooms, pear and mustard sauce with duck crackling

Seared Scallops, mushroom-bacon puree, braised and crispy leeks

Lapin au vin (rabbit in wine) with morels, root vegetables and herbs, under pastry

Crepes with dark chocolate and Grand Marnier mousse

Cost per person = $90 (plus tax)

About Bill Jones

Chef, Author and Forager

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