Serves 4

Trout tartare, Gourmet Sauvage black mustard, and Québec strawberries

Ingredients
– 400 gr very fresh trout
– 60 gr Québec strawberries, finely diced
– 5 gr mint leaves, chopped
– 1/2 teaspoon Gourmet Sauvage moutarde noire (black mustard)
– 15 gr minced grey shallots
– 2 teaspoons olive oil
– 1 teaspoon raspberry vinegar
– salt, pepper

Cut flesh of trout into small pieces with a knife and add the other ingredients. Mix and refrigerate.

Tomatoes stuffed with Matane shrimp and mayonnaise with garlic flowers

Ingredients
– 200 gr Matane shrimp, drained
– 5 gr chives
– 4 tomatoes from Ferme La Récolte de la Rouge
– homemade mayonnaise

Mayonnaise ingredients
– 1 egg yolk
– 1/2 teaspoon Gourmet Sauvage moutarde noire
– 1/4 litre vegetable oil
– 1/2 teaspoon red wine vinegar
– 1 teaspoon garlic flowers (fleur d’ail) from La Fine Fleur de la Tapani
– 1 pinch salt

Making the mayonnaise : Using a whisk, mix in a large bowl the egg yolk, mustard, vinegar and salt. Very slowly, whisk in the vegetable oil. The mixture must be smooth and homogeneous. It will thicken as you whisk. At the very end, add the fleur d’ail and mix well.

Tip : If the mixture separates, add a teaspoon of water and with the whisk, incorporate it by making small rapid movements while keeping the whisk at the bottom of the bowl.

Wash the tomatoes, remove the peduncle and cut off the cap.
Using a spoon, empty the tomatoes and turn them upside down to drain.
Mix the mayonnaise, shrimp and chives and stuff the tomatoes. You can stuff them in the same way you would cucumbers, hard-boiled eggs, etc.
For these latter, replace the yolk with the stuffing, crush the yolk with a fork to make it flaky and sprinkle it on the eggs (eggs mimosa).
Refrigerate until ready to serve.

Wine pairing: A rosé with the scent of red berries.

• France, Vallée de La Loire, Crémant de Loire rosé, Moulin de Chauvigné demi-sec (medium-dry), sparkling, $25.56. Agence Boutique Gastronomy 819 425-5233 through chevaldejade.com.
• Rosé: Québec, Laurentians, Vineyard Au Jardin d’Emmanuel in Oka made from 100% Lucy Kulhman, dry 2016, order through aujardindemmanuel.ca, $16.
• Beer: Québec, Laurentides, Microbrasserie Saint-Arnould, Marie-Framboise.