Main Course
Carbonara Pasta
Spaghetti carbonara with pancetta, egg yolks and two cheeses. Toss the sauce off the heat with reserved pasta water for a creamy finish without cream.
No recipe matches. Try an ingredient or another theme.
Mexican
Main course
Red Chilaquiles
Red chilaquiles coat crisp corn tortillas in guajillo tomato sauce. Top with Mexican crema, queso fresco and avocado, then serve straight away.
Main Course
Tortilla Soup
Tortilla soup with pasilla and ancho chiles, chicken, avocado and Panela cheese. Pour the broth over crisp tortillas just before serving.
Main course
Smoked Tofu Tacos with Salsa and Crunchy Salad
Smoked tofu tacos with oven-baked ribbons, yogurt salsa and crunchy salad. Mint, parsley and lime bring a fresh finish to the spiced filling.
Cocktails
Cocktail
Iced carajillo with Licor 43
Make an iced carajillo with equal parts espresso and Licor 43. Mix with ice and serve in an old fashioned glass, using well-chilled coffee to limit melting.
Cocktail
Champs-Élysées
The Champs-Élysées cocktail pairs cognac and green Chartreuse with lemon. Mix over ice, strain into a coupe and finish with a lemon twist.
Cocktail
Fitzgerald
A Fitzgerald cocktail with dry gin, lemon and two dashes of Angostura. Simple syrup softens the tartness in this drink served in a whiskey glass.
Cocktail
Gin Fizz
A lemon Gin Fizz with egg white, shaken first without ice and then with ice. Add club soda at the end for bubbles beneath a smooth, foamy top.
Cocktail
Gypsy Eyes
Gypsy Eyes pairs gin, Aperol and citrus in a coupe rinsed with green Chartreuse. A tart, bittersweet cocktail strained into the glass without garnish.
Cocktail
Tom Collins
A Tom Collins with gin, lemon and simple syrup, topped with club soda. Serve this sparkling cocktail over ice in a highball glass with dried citrus.
Cocktail
Daiquiri
A dry white rum daiquiri with tart lime balanced by simple syrup. Mix it with ice, strain into a coupe and finish with the lime garnish.
Cocktail
Dark rum mojito with Angostura
A dark rum mojito with Angostura, served over crushed ice. Mint muddled in simple syrup flavors this lime-forward version, finished with a mint sprig.
Cocktail
Whiskey Sour
A bourbon Whiskey Sour with lemon and egg white, shaken for a foamy top. Simple syrup balances the citrus, with Angostura bitters added before serving.
Fresh from the kitchen
Cocktail
Aperol Spritz
Make a lightly bitter, sparkling Aperol Spritz with dry Prosecco in a 3-2-1 ratio. Build it over ice in a wine glass and finish with an orange slice.
Sauce
Soffritto
A finely diced Italian vegetable base cooked gently in olive oil until very soft, sweet, and just beginning to turn golden.
Seasoning
Beef taco seasoning
Mix your own beef taco seasoning with chili powder, paprika and cumin. Cayenne adds heat, with ground ancho chili offered as an alternative base.
Side dish
Greek salad with quinoa and feta
Greek salad with quinoa, crunchy vegetables and feta, finished with lemon dressing. Add the dressing when serving to keep the vegetables crisp.
Explore the kitchen
© 2026 Québec | Kévin St-Amand | ☁️
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