Snow crab salad, rib roast and a simple strawberry sundae.
Fresh blueberry pancakes, breakfast club sandwich with an orange and grapefruit salad.
Cabbage and cheddar soup, pumpkin seed dip, meat and squash ravioli.
Watermelon salad, fish with sun dried tomato and sunflower seed pesto.
Two color beet and celery soup, spinach and blue cheese lasagna and a brown sugar chiffon cake with vanilla mango salad.
Smoked trout rillettes, whitefish in a light batter and a caramel and pear trifle.
Chicken wings; fried mozzarella; spare ribs in beer sauce; ice cream sandwiches.
Caesar salad; mozzarella di bufala pizza; sausage and cheese pizza; rocky road pizza for dessert.
Ricardo explores the influence of the products of the local soil and its producers in the gastronomy of Montreal and Quebec.
Sparkling pink cider with delicious apple chips; seafood chowder; lentil cassoulet; baked apples.
Imperial rolls; penne Romanoff made without cream; tiramisu minus the mascarpone.
Lettuce based vegetarian lasagna.
Homemade sangria; scallop ceviche; poached turkey breast; fried ice cream.
Savory quilt pie; buckwheat crepe burritos; pink apple sauce.
Ricardo decides that it's the perfect day for a Louisiana style meal.
Cream of shallot soup; pork tenderloins with maple-beet sauce; cauliflower purée and roasted celery; pecan crumble with maple
Minestrone soup; whole wheat spaghetti with vegetables and a red pepper spread; fresh mango lime pie.
Mashed potatoes; mashed sweet potatoes; potatoes roasted in salt.
Funny cocktail; mini chicken wraps; sweet caterpillar cake.
Chicken tamales; cornbread; strawberry marshmallows.
Bubble tea, wonton soup, very creative Asian-style chicken lollipops with stir-fried vegetables and a delicious allergy-free chocolate cake
Variety of tea sandwiches; cream cheese, raisins and alfalfa sprouts, chicken with curried mayonnaise and shrimp with cucumber Mini ham scones and for dessert, strawberry scones, decorative meringues and tea.
Pink grapefruit-flavoured wine, cheese in puff pastry with fig sauce. Skate wing with watercress sauce which is accompanied by a pink vegetable julienne. White chocolate pots de crème with passion fruit jelly.
Lamb and vegetable pastries, an exceptional chicken tajine with apricots and stare anise, a special couscous cake and to top it all off a cup of mint tea.
Yellow bell pepper soup with bagel chips accompanied by spicy chicken salad bagelwiches, cranberry lime bars.
Ricardo prepares traditional lobster with flavored butters, lemon orange rice, oiled Boston lettuce and Framboisier.
Crispy orange-glazed beef; carrot and cheese soufflés; vermicelli with julienned vegetables.
Warm potato salad with snails; vegetable salad with grapes; antipasti loaf; strawberry lemonade; orange cake with a strawberry coulis.
Artichokes with almond sauce, lamb chops with mint Gremolata and Porcini and sun-dried tomato polenta.Mixed berries with muscat sabayon.
Grilled vegetables; grilled helium cheese; baba ganouj; raw kibbeh; tabbouleh; falafels almond-pistachio rice; fattoush.