"These little treasures are delivered live in their shells all year round, and come from the cold waters of the Magdalen Islands and Nova Scotia. A pure delight from the Atlantic. "
The organic Rousseau farm in Rimouski reserves some of its purebred Texel sheep, whose low-fat meat is extremely popular among foodies, for Chef Normand Laprise. The free range animals fed with fooder from the farm are raised in a privileged setting. The whole lambs delivered to the restaurant are an inexhaustible source of inspiration for the chef. Savoring the rack of lamb with nettle, white asparagus and mushroom purée is a culinary experience in itself.
"A great friendship has developed between Chef Laprise and our farm. Thanks to his fine palate during taste testing and his mastery of cooking and cutting techniques, we're now on the menu in Quebec's best restaurants. "
"For me, anything related to gastronomy is close to nostalgia. To develop a mix, I draw on my memories. My signature cocktails are inspired by my family, like the beetroot cooked over coals by my father. In the same spirit as our kitchens, I work with artisans. Our alcohols come from micro-distilleries. "