Sample a myriad of local flavours prepared specially for you.
Recipe: 1 serving
Degree of difficulty: easy
1) Finely chop duck confit skin and mix with onion jam, salt, and long pepper; moisten won-ton wrapper, stuff, fold into a triangle and close, and gently fry.
2) Mix spaghetti squash and quality honey and gently heat.
3) Blend grey shallot, mustard, red wine vinegar, and olive oil and pour over fried ravioli.
4) Spread honey mustard dressing on a plate next to the ravioli.
By chef créateur Stéphane Lo Ré
17, Peel street, Sherbrooke J1H 4J9