Ingrédients : 20oz or 560 g of Atlantic salmon Divide into 4 portions 5 oz or 140 g 4 sheets of phyllo dough 50g butter Lemon zest 80 g brie 1 clove garlic salt, pepper Finely cut vegetables julienne style (Leek, onion, zucchini, carrot and celery)read more
About Chef Alexandre Scott
Chef Alexandre Scott graduated from the Atlantic Centre of Excellence Tourism of New Brunswick in Technical and Culinary Management. He has more than fifteen years of experience in the restaurant and hotel industry which he acquired at the George V in Paris, the Château Montebello, the Four Point Sheraton Hotel in Gatineau and at various restaurants in the Outaouais region. He is currently at the Palais des congrès de Gatineau since 2010. Member of the Canadian Culinary Federation and passionate about the art of cooking and gastronomy his attention to detail will charm you.