Nancy Hinton

La Table des Jardins Sauvages

Description

Nancy Hinton has been a chef for over 20 years. She graduated from Pearson School of Culinary Arts in Montreal and has always been inspired by local and seasonal cuisine. In 2000, she began working with Anne Desjardins, a pioneering leader of regional cuisine and utilizing local Quebeçoise products. She began to build relationships with producers and saw the importance and value of this sort of cooking. The experience inspired Nancy to join Slow Food. She opened Les Jardins Sauvages with her partner François Brouillard, who is a professional forager and restaurant supplier, as well as a pioneer of wild plants in Quebec. The menu, which is comprised of the bounty from wild forest gardens, is prix fixe. The themes vary seasonally with wild plants and mushrooms, as well as game meat being highlighted.  All wild products are picked by Françoise and his team, who have experience foraging for over 30 years, make sure ingredients are collected in a sustainable manner without disrupting nature. Between 15 and 20 wild products are featured on the menu and many are transformed via drying or canning in order to be available throughout the year. The rest of the menu items are sourced from primarily small producers in Quebec, and include many Ark of Taste ingredients. The changing menu is inspired by terroir and tradition, quality and freshness of the seasonal produce, authenticity and convivial gastronomy.

Menu exemple

Christmas 2016

Squash, apple and wild mustard leaf salad with smoked duck and sumac spiced pumpkin seeds, day lily buds, squash and milkweed brocoli beignet, squash ketchup

Option : Oysters (half dozen) 3 cold with wild mignonette; 3 hot wild Rockefeller style ($20.00 supplement)

Duck and spicy sea rocket and wild ginger kimchi, rice noodles, sea lettuce and coriander

Leek and house-smoked arctic char risotto with Nordic shrimp and scallops, lobster mushroom and sea spinach, crinkleroot and sea parsley

Option : Pan-seared Foie gras, cassoulet beans and fiddleheads à la façon bas du fleuve, cloudberry ($25.00 supplement)

Venison from the farm with carrot mashed potatoes and lambs quarters, turkey heart and duck gizzard stuffing with hedgehog mushrooms, highbush cranberry and juniper jelly

Optional : Quebec cheese plate, argousier & nuts from Joseph Thifault (100g for two, 20$ supplement)

Buche with Maple-scented Lactarius cake and Bolete buttercream, milk chocolate, sweet grass and coconut frozen mousse

Ark of Taste products

  • Highbush Cranberry
  • Ostrich Fern Fiddleheads
  • Saskatoon berries
  • St-Laurence Salted herbs mix
  • Staghorn Sumac

Wild products

To be detailed

Slow Fish products

To be detailed

17 Chemin Martin, Saint-Roch-de-l’Achigan, QC J0K 3H0

Les Jardins Sauvages

Website

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