May 13, 2011
Recipes From Montreal’s Leméac Restaurant
Try your hand at French cooking tonight with an entrée and dessert from Montreal’s trendy Leméac Café Bistrot. The roasted cod (pictured above) is served over a fennel bean mash. Follow it up with a citrus-passion fruit blancmange. Former chef Charles-Emmanuel Pariseau shared these dishes with H&H in our February 2009 issue. Plus, watch video demonstrations of the cod recipe and blancmange recipe.