Menu
Menu
For the tartare:
For the Jelly:
For the bouquet:
For the tartare:
Chop the fillet. Season with extra virgin olive oil. Keep well covered in a cool place. The fillet should be chopped a few minutes before serving. This can be done at least half an hour before.
For the jelly:
Boil the water with the sugar and a quarter of the clementine juice. Add the agar agar, mix and pour the rest of the juice. Pour into a plate and let cool. Mix the jelly until you get a creamy and shiny consistency.
For the bouquet:
Season the cleaned radicchio with a little raspberry vinegar and extra virgin olive oil.
Preparation:
Place a portion of tartare in the center of the prepared plate in a square mold. Garnish the surface of the bouquet with radicchio. Add fresh raspberries and edible flowers to taste. Season with extra virgin olive oil and sprinkle with Hawaiian red salt. Add the clementine jelly to the plate and serve.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
