Alt Hotel Quebec

Festive menu (december 24th and 31st)

 - Chef’s amuse-bouche -

 - Starters -
Foie gras mi-cuit : Sauternes jelly, fermented pear, smoked duck breast from Ferme du Canard Goulu, waffle crisps
or
Scallop : Potato, spinach and chestnut, buckwheat, yellow wine sauce
or
Creamy salsify and leek soup : Crispy salsify spiral with hazelnuts and pistachios, salsify tartare, leek fondue

- Main courses -
Veal filet : Potato and Wagyu bacon terrine, confit portobello mushroom, coffee-infused Jerusalem artichoke purée, Périgourdine sauce
or
Supreme of chicken : Stuffed with foie gras, porcini mushrooms, and chestnuts, kale, black garlic, samphire, broccoli and horseradish purée, kale chips, shiitake supreme sauce
or
Turbot ballotine : Langoustine, saffron, spruce-infused celery root confit, croutons, smoked celery root purée, leek oil, Nantua sauce

- Dessert -
The Yule log : Gluten-free cocoa biscuit, chocolate crunch, black cardamom caramel, salted butter caramel cream, chocolate mousse, chocolate ice cream

$70 per person, taxes and gratuities extra
This menu is not available for room service