Seafood Salad with Fennel, Grapefruit & Olives
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Scallops with Celery, Turnips, Salt
2 of 11
Shrimp Mayo & Lobster Bisque with Lemongrass, Roasted Almonds, Vanilla Oil
3 of 11
Crispy Sweetbreads with Parsnip Puree, Japanese Pears Lettuce
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Roasted Quebec Lamb Saddle, Carrot Puree with Honey, Blue Leg Mushrooms, Brussel Sprouts, Salsify, and Jeruselem Artichokes
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Hibiscus Cracker, Lychee, Grapefruit
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Candy Cap Mushroom Panna Cotta, Green Apple Sorbet, Pecan Shortbread and Rosemary Honey Gelee
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Chef Marc Andre Jette
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Chef Patrice Demers
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Chefs Marc Andre Jette and Patrice Demers of Laloux - Montreal, Quebec
Photo: Antoinette Bruno | November 2008
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