Event | Kitchen holiday at Christmas

Time flies and you don’t feel like tackling the heavy task of cooking for your guests at Christmas? Here are some suggestions to impress the gallery.

Butcher Edouard and Leo

The menu created by chef Marc-André Jetté is very tempting. The ballotine of turkey stuffed with Moorish trumpets, the roast and the filet mignon with foie gras stand out. The side dishes are also noteworthy: squash burrata, truffled mashed potatoes, grilled vegetables, chocolate log and burnt pear…

Franck Maison Gourmande

Franck Nasso has done several jobs in life, but he has always been passionate about cooking. His friends liked his foie gras so much that he started making it around the holidays, about ten years ago. Its catering service, now based in Mile End, offers foie gras au torchon for the Holidays, of course, but also salmon gravlax, tourtière, duck leg confit, logs, and more.

With Plaisirs Chefs Caterers

For the holidays, Avec Plaisirs Chefs Traiteurs offers collaborations with chefs and well-known personalities in the culinary field: Ricardo, Frédéric Morin of Joe Beef and nutrition doctor Isabelle Huot. Our suggestion: L’Apéro from Joe Beef with salmon from the smokehouse and caviar, cold-smoked pork loin, smoked celeriac, cheeses and homemade focaccia.

Cool and Simple

Here we offer a selection of “ready-to-eat” gourmet frozen foods made up of 70 creations made in collaboration with Maison Thiriet la Française. The menu is inviting: hors d’oeuvres, such as snails in parsley butter, scallops in Champagne sauce, confit meats, stuffed poultry rolls and a frozen log.

The manger

Fairmont The Queen Elizabeth Artisan Market

Several choices to garnish your table during the Holidays are offered here. Note the three meal boxes (Terre, Sea and Vegetarian), meat pies, prepared dishes (beef Wellington, gratin dauphinois, foie gras terrines) and charcuterie platters to share.