canoe.ca meldet:
The menu includes dishes like Alberta Elk and Agria Potato Perogies, Pan Roasted Scallops With Cocoa Bacon Cassoulet and Rouge Crab Apple Butter and Dulce de Leche Creme Brulee. "It's fresh ingredients - that's the key. Good French ingredients, good technique. We bring all the ingredients from a very local area," said Reynaud.
Quelle: http://www.canoe.ca/Travel/News/2010/04/28/13755106-cp.html

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