Beef cheek + stout croquette, beef fat Hollandaise, Café de Paris butter potatoes, onions.

54-Hour Short Rib

Broad beans, bee pollen, maple custard, miso dressing, summer lettuces.

Aubergine Salad

Elderberry, lavender cracker, sablé Breton.

White Chocolate Cheesecake

Barbequed sweet corn, chanterelles, vermouth, marjoram.

Scallop en Croûte

Zucchini flower, spot prawn bisque, spiced aubergine, basil purée, shaved zucchini.

Salmon + Spot Prawn

Wintergreen Chantilly + brown butter milk sauce.

Screeched Tarte au Sucre

Preserved Ontario cherries, vanilla parfait, Chantilly, 70% dark chocolate.

Black Forest Gâteau

Summer truffle, spring peas, ricotta salata, sherry butter.

Wild Mushroom Risoni

Spring peas, fèves, smoked sablefish, Champagne + caviar sauce.

Haida Gwaii Albacore Tuna

Ramp butter, grilled romaine, pine nuts, watercress persillade, crushed potatoes.

Barbequed Half-Hen

Shaved mushrooms, chives, puffed wild rice.

Wild Mushroom Soup

Fuzzy peach pâte de fruit, yoghurt ice cream, poached peach, lemon thyme.

Peaches + Cream

Scallop

6oz Albertan beef, caramelized onion soubise, whipped Kozlik’s mustard, pommes frites.

Filet Steak Frites

Petit Fours

Mirabelle plums, tonka bean custard, camelina oil sponge, stracciatella sorbet.

Summer Pavlova

Cured loin, whipped feta, burnt baguette, peas.

Lamb

Charred asparagus, black garlic, spruce tips, Vichyssoise.

Salmon Confit

Chanterelle + leg pressé, creamed corn, crispy thigh, marjoram, baby corn fondant.

Roast Partridge

Vermouth sauce, crushed spring peas, brown butter + tarragon.

Albacore Tuna

7oz Ontario beef, smoked bone marrow persillade, kohlrabi écrasé, creamed onion, red wine jus.

Flat Iron

Olive oil confit, heirloom tomato, lobster mushroom, whipped roe, buttermilk.

Atlantic Salmon

5oz MW Cellars Pinot Gris

Aged cheddar fondue, brassicas, herbs de Provence, allium variations.

Veal Schnitzel

Season beef cheeks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear beef cheeks until browned on all sides. Remove and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté until softened. Return beef cheeks to the pot, add beef stock, stout beer, thyme, and bay leaves. Bring to a simmer, cover, and cook in a preheated oven at 200°F (93°C) for 54 hours.

Sear and Braise Beef Cheeks

Once the beef cheeks are tender, remove them from the pot and shred the meat. Mix the shredded beef with mashed potatoes, salt, and pepper. Form into small patties, then dip in flour, beaten eggs, and breadcrumbs. Fry in hot oil until golden brown.

Prepare Croquettes

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until thickened. Gradually whisk in the rendered beef fat until smooth. Season with salt.

Make Beef Fat Hollandaise

Boil baby potatoes until tender. Drain and toss with Café de Paris butter, salt, and fresh parsley.

Prepare Café de Paris Butter Potatoes

Beef cheeks

Salt

Black pepper

Olive oil

Onion, diced

Carrot, diced

Celery, diced

Garlic, minced

Beef stock

Stout beer

Thyme, fresh

Bay leaves

Mashed potatoes

Beef cheek meat, shredded

Eggs

Breadcrumbs

Flour

Egg yolks

Beef fat (rendered)

Lemon juice

Baby potatoes

Café de Paris butter

Fresh parsley, chopped

Preheat your oven to 400°F (200°C). Slice the aubergine into rounds, sprinkle with salt, and let sit for 10 minutes. Rinse off the salt, pat dry, and place on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes until golden and tender.

Prepare the Aubergine

If using fresh broad beans, blanch them in boiling salted water for 2-3 minutes. If using frozen, simply thaw them. Remove the outer skins if desired for a tender texture.

Cook Broad Beans

In a saucepan, whisk together the maple syrup, almond milk, cornstarch, and vanilla extract. Heat over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool.

Make the Custard

In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, soy sauce, and water until smooth.

Make the Miso Dressing

In a large mixing bowl, combine the roasted aubergine, broad beans, and summer lettuces. Drizzle the miso dressing over the salad and toss gently to combine. Serve the salad topped with bee pollen and a side of maple custard for drizzling.

Assemble the Salad

Aubergine (Eggplant)

Broad beans (fresh or frozen)

Summer lettuces (mixed variety)

Bee pollen

Maple syrup

Almond milk (or any plant-based milk)

Cornstarch

Vanilla extract

White miso paste

Rice vinegar

Sesame oil

Soy sauce

Water

Preheat the oven to 180°C (350°F). In a food processor, blend the sablé Breton cookies, melted butter, sugar, and lavender buds until crumbly. Press the mixture into the bottom of a springform pan and bake for 10 minutes. Allow it to cool.

Prepare the Crust

Melt the white chocolate in a microwave or double boiler until smooth. In a mixing bowl, beat the cream cheese until creamy. Add in the melted white chocolate, sour cream, vanilla extract, elderberry syrup, and eggs one at a time, mixing well after each addition until the mixture is smooth.

Make the Filling

Pour the filling over the cooled crust and smooth the top. Bake in the oven for 50-60 minutes until set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour.

Bake the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, you can top with fresh elderberries and whipped cream if desired.

Chill and Serve

sablé Breton cookies

unsalted butter

lavender buds

sugar

cream cheese

white chocolate

sour cream

vanilla extract

eggs

elderberry syrup

fresh elderberries

whipped cream

In a skillet, heat the olive oil and butter over medium heat. Add the chanterelle mushrooms and sauté until golden brown, about 5 minutes. Add the sweet corn and cook for another 2 minutes. Pour in the vermouth and let it simmer until reduced by half. Season with salt, pepper, and marjoram. Remove from heat and let cool.

Prepare the Filling

Pat the scallops dry with a paper towel and season with salt and pepper. In a separate pan, quickly sear the scallops in a little olive oil for about 1-2 minutes on each side until golden. They should be undercooked as they will cook further in the oven. Let them cool slightly.

Prepare the Scallops

Roll out the puff pastry on a floured surface. Cut into squares large enough to wrap around each scallop. Place a spoonful of the filling in the center of each pastry square, top with a scallop, and fold the pastry over to enclose. Seal the edges using a fork.

Assemble the Dish

Beat the egg and brush it over the top of each pastry. This will give it a nice golden color when baked.

Egg Wash

Preheat the oven to 200°C (400°F). Place the wrapped scallops on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the pastry is golden and crispy.

Bake the Scallops

Remove from the oven and let cool slightly before serving. Enjoy your Scallop en Croûte with a drizzle of olive oil and a sprinkle of fresh marjoram, if desired.

Serve

Scallops

Puff pastry

Chanterelle mushrooms

Sweet corn (fresh or frozen)

Vermouth

Marjoram (fresh or dried)

Butter

Egg (for egg wash)

In a pot, heat olive oil over medium heat. Add shallots and garlic, sauté until translucent.

Sauté Aromatics

Add spot prawns to the pot and cook until they turn pink. Stir in the tomato paste and cook for another 2 minutes.

Cook Spot Prawns

Pour in the fish stock, bring to a boil, then reduce heat and let simmer for 15 minutes.

Add Fish Stock

Use an immersion blender to purée the mixture until smooth. Season with salt and pepper to taste.

Blend the Bisque

Cut the aubergine into cubes. Toss with olive oil, cumin, paprika, and salt.

Prepare Aubergine

Roast in an oven at 200°C (400°F) for 20-25 minutes until golden and tender.

Cook Aubergine

In a blender, combine basil leaves, olive oil, pine nuts, Parmesan cheese, and salt. Blend until smooth.

Blend Ingredients

Season salmon fillets with lemon juice, salt, and pepper. In a pan, heat olive oil over medium-high heat and cook salmon for about 4-5 minutes on each side until cooked through.

Season and Cook Salmon

Shave zucchini into ribbons using a vegetable peeler. Lightly sauté zucchini flowers in olive oil.

Prepare Garnish

In a bowl, pour the bisque, place the salmon on top, add spiced aubergine, basil purée, and garnish with zucchini ribbons and flowers.

Plate the Dish

Spot prawns

Fish stock

Shallots

Garlic

Tomato paste

Aubergine

Cumin powder

Paprika

Fresh basil leaves

Pine nuts

Parmesan cheese

Zucchini flowers

Zucchini

Salmon fillets

In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a tart pan. Chill for 30 minutes.

Prepare the crust

In a saucepan, melt the brown sugar and heavy cream over medium heat until combined. Remove from heat and stir in the vanilla extract. Allow to cool slightly, then whisk in the eggs until well combined.

Make the filling

Preheat the oven to 350°F (175°C). Pour the filling into the chilled crust. Bake for 30-35 minutes or until the filling is set. Let cool before serving.

Bake the tart

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and wintergreen extract. Whip until soft peaks form. Refrigerate until ready to serve.

Whip the cream

In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently until the butter turns golden brown and has a nutty aroma.

Make the brown butter

Remove from heat and stir in the milk, brown sugar, vanilla extract, and a pinch of salt. Return to low heat and simmer for 5 minutes, stirring occasionally.

Combine sauce ingredients

all-purpose flour

granulated sugar

heavy cream

brown sugar

salt

heavy whipping cream

powdered sugar

wintergreen extract

milk

Preheat your oven to 350°F (175°C). In a large bowl, combine all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well.

Prepare the Cake Batter

In another bowl, beat the eggs and then add milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly into two greased 9-inch round cake pans and bake for 30-35 minutes. Allow to cool completely.

Combine and Bake

In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.

54-hour Short Rib