Restaurants & Receptions
Chef’s secrets
Our recipes revealed!
Benoit Dufour, executive chef of the Riôtel Hospitality Group, masterfully blends creativity and classicism to create outstanding recipes for you that reflect the quality of our local produce and game, as well as seasonality. Our recipes change regularly with the seasons, so visit our Web site often to see what’s new.
Read on to learn how to create a masterpiece that will amaze your family and friends!
Benoit Dufour, executive chef of the Riôtel Hospitality Group, masterfully blends creativity and classicism to create outstanding recipes for you that reflect the quality of our local produce and game, as well as seasonality. Our recipes change regularly with the seasons, so visit our Web site often to see what’s new.
Read on to learn how to create a masterpiece that will amaze your family and friends!
Poultry Supreme, Maple Marinated with Cinnamon Perfume
(serves 4)
Ingredients
Poultry breasts 4 x 170 gm
White wine 250 ml
Maple syrup 100 ml
Ground cinnamon 30 ml
Canola oil 50 ml
Grey shallot (French) 1 (one)
Canola oil 15 ml
Demi-glace sauce 250 ml
Salt, pepper
Method
Ingredients
Poultry breasts 4 x 170 gm
White wine 250 ml
Maple syrup 100 ml
Ground cinnamon 30 ml
Canola oil 50 ml
Grey shallot (French) 1 (one)
Canola oil 15 ml
Demi-glace sauce 250 ml
Salt, pepper
Method
- Prepare the marinade: mix the white wine, maple syrup, cinnamon and oil in a bowl.
- Place poultry breasts in a square pan and pour marinade over them.
- Turn poultry at least once to ensure it absorbs marinade.
- Let marinate in fridge for 24 hours.
- Drain poultry breasts and sear in a frying pan.
- Cook in oven at 325°F for 10-12 minutes, depending on their thickness.
- Keep warm.
- In a saucepan, heat oil.
- Add shallot and let fat-steam for a few minutes.
- Add marinade to saucepan and let reduce by half.
- Add demi-glace sauce and let cook for a few minutes.
- Season.
- Strain the sauce and set aside.
- On a plate, place poultry breasts, add desired accompaniments.
- Cover poultry breasts with sauce.
- Garnish plate and serve.
Dark 72% Chocolate Mousse and Dried Cranberries
(Serves 4)
Ingredients
Dark 72% chocolate 250 gm
35% cream 500 ml
Dried cranberries 120 gm
Individual custard cups 4
Method
Tip: You can also macerate the cranberries in Tia Maria to add a more pleasant flavour.
Ingredients
Dark 72% chocolate 250 gm
35% cream 500 ml
Dried cranberries 120 gm
Individual custard cups 4
Method
- Melt chocolate in a double-boiler and set aside.
- Whip the 35% cream until semi-firm peaks begin to form.
- Remove bowl from double-boiler and fold-in half of whipped cream.
- Stir until evenly mixed.
- Mix in rest of whipped cream.
- Mix in dried cranberries.
- Place dark chocolate mousse in individual custard cups.
- Refrigerate for 24 hours.
- Decorate as desired and serve.
Tip: You can also macerate the cranberries in Tia Maria to add a more pleasant flavour.
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