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| May 2009Don't tell anyone, but...
 While official announcements and ribbon-cuttings will come later, we wanted you, our loyal customers, to be the first to know: As we celebrate our first anniversary, we are already signing off on plans to double our retail and production space at our current location at 2297 St. Joseph Blvd. We are shooting for an opening date in June.
Of course, none of this would have been possible without your support. We thank you for that and hope to be bringing you our fine food and delectable dishes for many years to come!
Menu now mailed Sunday
We thought it was worth a try. A few weeks ago, after months of emailing the weekly menu out on Sunday mornings, we started mailing it out on Monday mornings. It seems that people preferred the old schedule. Look for it this week really early Sunday morning.
New hours
In an effort to incorporate a little more family time, we will be going to summer hours and closing an hour earlier starting Monday, May 4. Our new hours will be Monday to Friday, 10-6 and Saturday, 10-5. As always, we will be closed Sundays.
We hope to see you soon!
Chefs Chantal and Marc
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Mother's Day menu
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Roses are beautiful but they don't taste nearly as good!
 Looking to avoid the restaurant rush this Mother's Day? How about a wonderful three-course meal that will leave her both full and happy?
The cost is just $22.40 per person for all three courses. Individual courses can be purchased separately. Please place your order by Tuesday, May 5.
Starters
Roasted tomato and ricotta tart
Arrugula and pear salad with honey-mustard dressing
$5.00 each
Main
Breast of chicken filled with truffled mushroom
Roasted potato
Grilled local asparagus
$12.90 each
Dessert
Milles feuilles (a traditional Napoleon)
$4.50 each
Order today by calling 613-845-5445 or sending us an email.
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New stock has arrived
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It's a little bit like Christmas!
 A large shipment of kitchen tools just arrived. From noodle bowls, serving dishes and appetizer plates to porcelain name-place markers and fish platters, we have lots of new ideas to help you entertain like a pro.
Drop by soon!
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Tip of the month
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Ginger juice
 Love the taste of ginger but not the texture? Grate the unpeeled ginger using a fine grater. Squeeze the resulting pulp and use the juice, instead. Be aware, however, that the ginger taste is stronger in juice than it is in pulp or slices so you may want to use a little less.
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These porkers are as pleased as punch
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The market comes to this little piggy
 In
our continuing effort to produce as little waste as possible, we are
now setting aside our vegetable cuttings for Mariposa Farm in Plantagenet.
The farm's owner, Ian Walker, picks up the cuttings once a week to
ensure he has the best-fed piggies around!
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Best wishes from noted Australian food supplier
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Dear Marc,
How lucky the people of Orléans must feel to have you. In the current state of all things food, regionality and support for local food producers is of major interest to the end consumer. It is our own way of lessening our impact on the environment by demanding food that has travelled less distance and also supports local agriculture.
You were known in Sydney as a chef who sought to support various regions--I remember our time together fondly on the New South Wales Regional Food Tour.
I wish you the very best in your business and know that you will be received well by your local community--best of luck.
Melinda Dimitriades
Director
Affineur Wholesale Distributors
New South Wales, Australia
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Featured products: Our special BBQ sauces
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Somethin's grillin'... and I think it's love
Sure, the warm weather is hit-and-miss this time of year but that's no reason to put off pulling out the barbeque! And with our special barbeque sauces, we can help you turn out a feast fit for a backyard King!
First, we have Marc's BBQ Sauce, the more traditional of the two sauces. It's a little spicy and works well with red meats. As well, we have Apple Cider BBQ Sauce. It's made using local apple cider and is a bit sweeter but retaining some bite. It goes very well with white meats such as pork and chicken.
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Saturday tastings start at a new time
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Tastings now an afternoon delight
 Until now, Saturday tastings have started at 11:00 a.m. Effective immediately, they will begin at 1:00 p.m. Here's the line-up through mid-May:
April 25 -- Quebec-made Bleubry cheese; Balsamic Glaze with mini house-made pizza
May 2 -- Two-year-old Lac des Grues artisan cheddar cheese; Breakfast Bircher Muesli
May 9 -- A Quebec select cheese of the week; Roasted Tomato Jam on BBQ flat-iron steak
May 16 -- A Quebec select cheese of the week; Apple Cider BBQ Sauce on pork medallions
Sound good? Why not drop by Saturdays starting at 1:00 p.m. to taste for yourself?
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Featured recipe: A simple but delicious Italian tort
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by Chef
Chantal Gagné
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| This is the perfect gluten-free dessert
 Whether you have to avoid gluten or you just want a fabulously rich dessert that the whole family will love, this is just what the doctor ordered.
This recipe calls for almond meal--this is simply well-ground almonds. If you don't want to grind them yourself, you can buy them at stores such as Bulk Barn.
Torta Caprese
7 squares semi-sweet chocolate
1 cup butter
1/4 cup espresso (or very strong coffee)
2 cups almond meal
1 tbsp. baking powder
1 cup sugar
5 eggs
DIRECTIONS
1. Melt the chocolate and butter in the top of a double boiler and mix in coffee. Put aside.
2. In a large bowl, cream eggs and sugar for five minutes using an electric mixer. (Doing this for the full five minutes is the real secret to this recipe.)
3. Combine the almond meal with the baking powder and add to the egg mixture.
5. Gently fold the chocolate mixture into the eggs.
6. Turn the batter out into a well-buttered 10-inch springform pan and bake at 350F for 40 minutes or until the centre is firm to the touch. Note that it will firm up further as it cools.
7. Once cooled, pop it out of the pan and dig in! (OPTIONAL: Torta is not overly sweet so you can lightly dust it with icing sugar (try using a stencil for great effect!) or drizzle melted chocolate over it to dress it up.)
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Give the gift of fine cuisine
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Available in any amount, a gift certificate from Cuisine & Passion is a great way to celebrate a birthday, anniversary or any special event.
Call us at 613-845-1090 today for more information.
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Visit us today at 2297 St. Joseph Blvd. in Orléans and we will help you make that certain someone feel extra special!
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