Our Chef Stéphane Tesson invites you to savor the flavor of his creative French cuisine.

 

Stéphane Tesson Born in Guérande Bretagne, Stéphane Tesson has more than 15 years of experience in fine cuisine mainly as Executive Chef at the Official Residence of the Canadian Ambassador in Paris.

Stéphane is at Auberge Les Jardins Inn since January 2003. He is a founder member of «Les Mijoteux Gourmands d'Acadie», a group of cooks, maîtres d'hôtel and owners of dining rooms wishing to promote New Brunswick products and local dishes.

Here is his menu. It changes according to the seasons. Tables d'hôte and theme dinners are also available. For dessert, do not miss his chocolate cake fondant... BON APPÉTIT!

Cold Appetizers
  Smoked Duck and Salmon, Onions and Capers Compote
  Shrimps Cocktail with exotic fruits
 
Hot Appetizers
  Goat Cheese Fondant on a bed of Lettuce with Bacon
  Trio of Scallops with crushed Peppercorns flamb�ed with Bourbon
  Escargots on a Blue Cheese and Leek Fondue
  Duck Foie Gras Escalope deglazed in Apple Wine
  Curried Mussels
 
Soup and Chowders
  The Soup of the Day
  Acadian Seafood Chowder : lobster, scallops and shrimps (appetizer or main dish)
 
Salads
  Mixed Green Salad with fresh herb dressing
  Mixed Salad with Italian Black Olives, Sun-Dried Tomatoes and Parmesan
  Classic Ceasar Salad, homemade croutons
  Salad of Fiddleheads from the Republic with Shallots, Tomatoes and Feta
 
Meat and Poultry
  Escalopines of Pork Fillet, Old-style Mustard Sauce
  Chicken Ceasar Salad
  Duck Fillet, Blueberry Wine Sauce from the Maury Farm
  Beef Mignon �AAA� Category, Bordelaise Sauce or Shallots & Whiskey Sauce
  Surf & Turf : Beef Mignon with Lobster Tail or giant Shrimps or Scallops
  Bison Flank Steak with Shallots
  Lamb Chops roasted in Thyme, Tomato Concass� with Olives
  Chicken Brochette, Mushroom Sauce
  FOR THE KIDS... Half Chicken Brochette, Seafood Linguine or Pork Fillet Escapoline
 
Fish and Seafood
  Trout Amandine
  Giant Butterfly Shrimps, Virgin Sauce with Sun-dried Tomatoes
  Seafood Linguine
  Pan-fried Scallops and Shrimps flamb�ed with Pernod
  Salmon Fillet, cr�me d'oseille
  The Maritime Seafood Galore... Lobster tail, salmon filet, giant shrimps, scallops and mussels
  Mixed Vegetables �au gratin�(Vegetarian)
 
Fine Cheeses
  Plate of Fine Cheese
 
Dessert
  The Chocolate Cake Fondant - Chef�s Favourite
  Maple Cr�me Br�l�e
  Today�s Pastry Delight
  Fresh Fruit Salad in Vanilla Syrup
 
Table d'hôte
  Three-Course Table d�h�te: from $ 26 to $ 50 depending on main course selection:
Soup of the Day or Garden Salad or Ceasar Salad
Main Course
Dessert
Coffee, Tea or Herbal Tea

Four-Course Table d�h�te: from $ 32 to $ 56 depending on main course selection:
Hot or Cold Appetizer
Soup of the Day or Garden Salad
Main Course
Dessert
Coffee, Tea or Herbal Tea

Gourmet Table d�h�te available upon request (5, 6 or 7 course meal)
 
Featuring...
  To celebrate a retirement, an anniversary, an office party or just a special occasion... the Pool Pavilion can be reserve for private functions of 25 to 50 people. We offer Lobster Suppers, Steaks, BBQ Chicken, Buffets or a personalized menu for your group. Available in May, June, September and October.
 
The Basics
 
 
 
 
 
 
 
 
 
 
The Omelets