Sunday, 19 August 2012

Don't Miss!!!! The French Connection : Cajun to Acadian Fusion at Le Noir Landing in Arichat on Monday August 20th.






This is bound to be one of the most exciting Food Adventures of the Summer! Tickets are limited so don't miss out, order your tickets now.Below is a little information about the event from Right Some Good.


The French Connection: Cajun to Acadian Fusion

Monday, August 20, 2012

Le Noir Landing, Arichat
Dinner at 6 p.m. – Four Course Meal
Tickets $85

Buy Tickets Online or call 1.902.625.2591

Anything but ordinary, this event is where culture and flavours meet! In the heart of Acadian Cape Breton, you’ll find the best of two very different French legacies.
This special place lies at the eastern edge of Cape Breton, join us for the oceanside beauty of the Arichat community. You’ll taste flavourful Cajun cooking and fine French cuisine, all made with the bounty of Cape Breton Island. Come early to find rugged coastlines and friendly people, while tradition comes alive before your eyes.
No matter your heritage, you will be charmed by the authentic ambiance and the exquisite dishes prepared just for you. Dining rooms will be indoors and the musical performance will be outdoors in the band shell area!


International Master Chef Gilbert DeCourt and Nova Scotia’s Culinary ambassador, Alain Bosse, the Kilted chef team up to present The French Connection Menu:

Course 1: Cajun seafood gumbo

Traditional Cajun Gumbo with Lobster, Poached Oysters and Smoked Lamb Sausage, in a silky broth

Course 2: Honey barbecue rainbow trout

Honey Roasted Nova Scotia Rainbow Trout on a bed of caramelized shallots, creamed chanterelles, cucumbers with double smoked pork belly, garnished with sweet potato puree and curried mussels laced with white wine and tomato basil sauces

Course 3: Nova Scotia Roasted Leg of Lamb and “Provencal Farci”

Smoked and stuffed leg of lamb with a jalapenos pepper jelly, mushroom duxelle, smoked pork belly, accompanied with a Provencale zucchini farci, white bean and sweet corn fricassee, beet, turnip and radish on rosemary skewer, topped with a rosemary jus de viande

Course 4: Gâteau de pain au chocolat

Extreme Cajun Delicacy! Chocolate bread pudding with fresh local berries, grilled bananas, crème anglaise and praline sauce

Meet Our International Chefs

Chef Gilbert DeCourt & Chef Alain Bosse

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