Serves: 4 people

Cheese plate:

• Smoked Fontina from the Abbey of Saint-Benoît-du-Lac
• Cheese curds and aged goat cheese from the Laiterie de Coaticook

Pastries & fruit: 

• Donuts, scones, and croissants from Boulangerie Artisnale Dora 
• Applesauce from Saint-Benoît-du-Lac Abbey

French Toast: 

• Ingredients:
  
  • White farm bread from Boulangerie Artisnale Dora  
  • Eggnog from La Pinte
  • Grocery store items: Quebec white cane egg, butter, maple syrup/caramel/jam
• Preparation: 
  • Cut bread into 2 inches slices. 
  • For each slice of bread, mix a Quebec white cane egg with ¼ cup of eggnog.  
  • Coat the bread with the mixture. 
  • In a skillet with butter, brown the bread on both sides. 
  • Serve with maple syrup, caramel, or jam.  

Smoked Trout Toast:

• Ingredients:
  • Loaf of bread from L'Atelier du Pain
  • Sliced, smoked trout from Keet-Baird Smoked Fish
  • Grocery store items: cream cheese, red onion, capers, arugula, lemon
• Preparation: 
  • Cut the loaf of bread into slices and grill them.  
  • Add cream cheese, slices of Keet-Bard smoked trout, red onion, capers, and arugula.
  • Add lemon to taste.

Drinks:

• Fitch Bay Cafe (available in all our chalets!)
• Chocolate milk from La Pinte

Serves: 6-8 people 

Onion soup:

• Ingredients
  • 2 cups of Bowen beer from Canton Brasse Microbrewery 
  • .4 lbs/190g bacon from Boucherie Ferme Mario Gadbois
  • Grocery store items: 8 good size onions, 1/4 cup of butter, 1/4 teaspoon dry mustard, 1/2 teaspoon dried oregano, 2 bay leaves, pepper, 4 teaspoons of tomato paste, 12 teaspoons of Bovril, 1 beef bouillon cube, 1 teaspoon of salt
• Preparation: 
  • Chop the onions into large cubes. 
  • Cut the bacon into lardons and then brown. Remove the browned lardons but keep the fat in the saucepan. 
  • Sauté onions in bacon fat and add butter over medium heat for 5 minutes or until onions are translucent. 
  • Add oregano, dry mustard, bay leaves, and pepper (to taste), and beer. Bring to a boil and cook until reduced by half. 
  • Add the tomato paste, 9 cups of water, Bovril, beef bouillon cube, and salt. 
  • Simmer 1:30 to 2:00 on low heat. 
  • At the very end, add the precooked bacon to the soup.

Crouton with cheese:

• Ingredients
  • Loaf of bread from L'Atelier du Pain
  • Fontina & smoked fontina cheese from Abbey of Saint-Benoît-du-Lac
  • Grocery store items: Dijon mustard
• Preparation: 
  • Toast slices of bread.  
  • Spread Dijon mustard toasted bread. 
  • Add grated Fontina and smoked Fontina cheese. 

Plate assembly: 

• Place the cheese crouton on the bowl of hot soup. 
• Place in the oven on broil until the cheese is golden brown.

Serves: 2 people

Apéro: Les Paulines, Futaille 2021 Series from Canton Brasse Microbrewery

Dinner Wine Pairing: 2020 Vin Blanc from Vignoble Cep d'Argent

Fondue: 

• Ingredients:
  • Alfred le Fermier Grand Cru cheese (1 cup) from Fromagerie La Station
  • Comtomme cheese (1/2 cup) from Fromagerie La Station
  • White wine (3/4 cup) from Vignoble Cep d'Argent
  • Cubes of ham and fine herb sausages from Boucherie Ferme Mario Gadbois
  • Nut bread from L'Atelier du Pain 
  • Farmhouse bread from Boulangerie Artisinal Dora 
  • Grocery store items: 1 clove of garlic, 1 teaspoon of cornstarch, pepper, fruits & vegetables of choice
• Preparation: 
  • Grate both kinds of cheese and set aside. 
  • Rub the inside of a pot with the halved garlic clove, then leave it in the pot. 
  • Add 1/4 cup of white wine. Let it simmer. 
  • Gradually add the cheese mixture and 1/4 cup of wine while stirring with a wooden spoon. 
  • Dissolve the 1 teaspoon cornstarch in the remaining quarter of a cup of white wine and add to the fondue. 
  • Add a lot of pepper. 
  • Stir until desired texture is achieved. 
  • Remove the garlic clove before serving.
    
  • Serve with bread, sausages, and ham.
• Other Suggested accompaniments for fondue:
  • Grilled Brussels sprouts (or other vegetables of choice)
    
  • Grapes & Green apples (or other fruits of choice)
  • Cornichon pickles 
  • Pearl onions 
  • Green salad

Dessert: 

Fine chocolate selection from Chocolaterie Vanden Eynden

Serves 3-4 people

Dinner Wine Pairing: Red wine, 2020 Les Beaux Jus, Vignoble de la Bauge from Deux Tomates  

Gnocchi Poutine:

• Ingredients:
  • 1.3 lbs/600g of boneless cross rib roast from Boucherie Ferme Mario Gadbois
  • 1/2 lb/235g of bacon from Boucherie Ferme Mario Gadbois
  • 1/2 cup of 2019 Réserve red wine from Vignoble Cep'Argent 
  • .9 lb/400g chees curds from Laiterie de Coaticook
  • Grocery store items: 1 packet of gnocchi (1000g), 2 cups of beef broth, 2 cups of demi-glace, 1 onion, 1 glove of Garlic, arugula, 2 tablespoons of butter, 3 - 4 tablespoons of flour, 2 bay leaves, salt & pepper
    
• Preparation: 
  • Preheat the oven to 325 degrees Fahrenheit. 
  • Chop the onion and garlic very finely. Cut the bacon into lardons. 
  • Cook the bacon in an oven-safe dish (like a dutch oven) Set aside and keep the bacon fat. 
  • Flour the beef, sear it in the bacon fat, and then set aside. 
  • Brown the onions in the butter then add the garlic. 
  • Add the red wine and scrape the bottom of the pan bringing in the flavors left at the bottom.  
  • Add the boneless rid roast to the dish, add broth to the height of the meat, and bay leaves. Salt and pepper to taste. 
  • Cover the dish and put it in the oven for 3 hrs 30 minutes. 
  • After 3 hours 30 minutes remove the dish with the braised beef from the oven. Collect a cup of cooking broth, strain, and reserve it. Remove excess fat and bay leaves. Shred the meat. Mix well with the remaining sauce. 
  • Boil the demi-glace, add the cup of the reserved cooking broth. (Add cornstarch as needed, if the sauce is too runny.)
  • Cook the gnocchi in boiling water. Then brown them in a pan with butter.
  • Reheat the diced bacon.
• Plate Assembly: 
  • Place cheese curds in the bowl. 
  • Add a few pan-fried gnocchi. 
  • Add more cheese, then more gnocchi and the bacon. 
  • Generously pour in the sauce. 
  • Add the braised beef. 
  • Add a few grains of cheese and top with arugula.

• Suggested Accompaniments: Green salad

Dessert: 

Patisseries from L'Atelier du Pain