If you want to experience a fantastic example of earth-to-table cooking, do I ever have a brunch for you! Chef Lindsay Petit of Hotel Quintessence in Mont-Tremblant has paired up with farmer Michael Rossy of Runaway Creek Farm in Arundel to produce an organic brunch featuring produce from the farm raging from heirloom tomatoes to blue potatoes and rainbow Swiss chard to free-range chicken.
Not only is the setting the most luxurious in Tremblant (on sunny days, book a table on the terrasse overlooking the lake), but the food is absolutely gorgeous. Standouts from the first brunch, held on the first Sunday of September, included generous platters of heirloom tomatoes of all shapes, colours and sizes topped with herbed pesto, celery root and apple salad with hazelnuts, kale and avocado salad, beet salad with goat's cheese, wild mesclun mix and curried chicken salad with melon and spinach.
Heirloom Tomato Salad
Hot dishes included a tomato water consommé with quinoa and coriander, a scrumptious chicken Basquaise rich in red peppers, tomatoes and sausage, and a Brazilian fish stew made with pickerel, coconut and spices.
Between tastes of house-smoked salmon, organic eggs benedict and omelets filled with locally foraged mushrooms, customers sipped mimosa and coffee, and polished off the meal with sweets, including raspberry tart and a dense cheesecake with a hazelnut crust.
Not only is this food vibrant and delicious, the price, $38 ($19 for kids younger than 12 and free for children younger than 3), is fair considering this meal can cover for both breakfast and lunch (and in my case, even dinner). The brunches will be held from now until Thanksgiving (when the buffet will include turkey) on Sundays, 11:30 a.m.-2:30 p.m.
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The terrasse at Hotel Quintessence in Mont-Tremblant
