A French touch for your holiday meal: the main course
After the entrée, grilled cod on quinoa salad with pea purée prepared by Chef Michel Jacob in Vancouver, Chef Jean-Claude Chartrand of L’Orée du Bois, a restaurant in Chelsea, Quebec, has prepared the main course:
Duck filet and pan-fried foie gras with Morello cherry sauce
Don’t leave the table yet! The meal continues with the cheese course on Wednesday, December 10th!