While in Quebec CIty, we had our last dinner at Panache, a restaurant inside the Auberge Saint-Antoine, a Relais & Châteaux hotel.
Green salad — Mr. Daigneault baby greens, maple vinegar and almond
Snow crab appetizer — cucumber emulsion, radish and fennel salad, basil oil and grapefruit
Atlantic coast giant scallops — Pan seared scallops, vinaigrette vierge, lemon and almond barley
Alberta Angus beef — Grilled rib eye, shallot sauce, marrow bone “comesquis”, parsnips, carrot puree, spinach with bacon
Complimentary lychee truffles and nougat???