Jardins Sauvages: Mushroom Event!

Last night Anthony and I along with my brother and sister-in-law finally experienced the highly anticipated mushroom event at Jardins Sauvages. Seven courses of absolute decadence, each including every kind of mushroom imaginable. If you don't like mushrooms, then this is your worst nightmare! For us, it was absolute heaven! Below is a description of the courses. All of the bold words indicate a kind of mushroom.

First course:

Black trumpet and celeryroot rémoulade, Smoked Hen of the Woods, Pickled Swollen Stalked Cat, Autumn Oyster Mushroom tempura, mushroom mustard aioli.

Black trumpets are my favourite mushrooms. They're incredibly flavourful and I bought a whole bag of them, dehydrated.

Second course:

Chicken Mushroom and Shaggymane broth, rabbit and Smooth Lepiota meatballs, sliced Matsutake, wild ginger and sea parsley.

The broth was incredible, very tasty. Anthony went nuts over the rabbit meatball. I tried not to think about my pet bunny as I was eating these.

Third course:

Seared scallop with Lobster mushroom and Delicious Lactarius curry, sea spinach, corn and Fairy Ring salsa, basil and sumac.

The curry was awesome, worthy of any good Indian restaurant.

Fourth course:

Layered Giant Puffball and King Bolete casserole with Jerusalem artichoke, Morel sauce, confit of tomato in boletus oil

This was my favourite course. Jerusalem artichokes taste of a cross between potatoes and artichokes. The combination with the mushrooms and the morel sauce was sumptuous.

Fifth course:

Pan-roasted venison, wild berrysauce with Blewits, fried Gypsy Mushroom mac n’cheese, sautéed Hedgehogs and Common Chanterelles, cattail spear

The mac n'cheese was divine. Even my cheese-o-phobic brother ate it. And the cattail spear was a treat, as always.

Sixth course:

Red mouthed Bolete white chocolate pudding, Glabrescent Bolete butter cookie, Meadow Mushroom dark chocolate pudding, Orange Capped Bolete chocolate chip cookie

You would think that mushrooms and sweets don't mix, but the chocolate puddings were literally the best I have ever had. You can taste the mushroom in the background, and somehow it just works.

Seventh course:

Maple scented Lactarius financier, Larch Bolete caramel sauce, Yellow-Brown Bolete and apple sorbet and jelly, candied Yellow-foot Chanterelles

The financier actually tasted like maple syrup. Apparently there was not maple syrup. The flavour came from the mushroom itself. Incredible!

Thank you Chef Nancy for an awesome experience. It was worth every penny. You'll see us again for the duck event. Looking forward to it!