|
 Chef Philippe Lavaud of Restaurant
Yamada at Le Westin Resort & Spa Tremblant in the Pedestrian Village
of Mont-Tremblant,
Canada shares a delicious taste from the restaurant, where the focus is on Japanese
cuisine with his two-course menu for Albacore Tataki and Kamo Yaki. Bon Appétit!
Edward and I had the
opportunity to get to know Chef Philippe Lavaud and his cooking style when we
had dinner at the restaurant in late February 2011. Chef Philippe Lavaud was
born in France and brings an
international background to Restaurant Yamada having attended culinary school
in France, and later honed
his culinary skills working in Australia,
Japan, England, France,
and Canada,
and has been the head chef at Restaurant Yamada since it opened in 2006.
Chef Philippe Lavaud
His philosophy is freshness,
everything must be fresh. He loves the smell and taste of South American
cilantro, and likes to use fresh juices especially Japanese yuzu citrus juice
in his cooking. He enjoys traveling to see what is new in the culinary world
and has traveled to Thailand
and India
where he fell in love with the spices, which he uses in his cooking. He has
moved away from traditional French cuisine and especially from heavy sauces and
cream.
He changes the menu
seasonally as well as when he can obtain fresh and unique products, and was
looking forward to featuring crayfish on the menu, to which the Sushi chef
would also have access. With Mont-Tremblant’s close proximity to Montreal, New York, and Boston, it is very easy to obtain fresh seafood, and he
likes to use local artisan cheeses and other fresh products from the Quebec region. When not
working the kitchen developing new recipes, he enjoys spending time with his
family, and his two sons, ages 17 and 2 years.
Chef Philippe Lavaud
graciously shares a delectable taste of Restaurant Yamada with his two-course
menu. Bon Appétit!
The Menu
Albacore Tataki
Kamo Yaki
Albacore Tataki
Ingredients:
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200
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Grams
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White Tuna
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|
1
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Tablespoon
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Shallot, diced
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|
¼
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Cup
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White Wine
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1
|
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Slice of Fresh Ginger
|
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½
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Cup
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35% Cream
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|
|
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Black Sesame Seeds
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|
|
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White Sesame Seeds
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|
|
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Salt and Pepper
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Method for the Cream Sauce: In a saucepan, put the shallot, white wine, and
ginger, reduce till almost dry. Add cream and reduce the heat to low and simmer
for 12 to 15 minutes. Season with salt and pepper.
Method for the Tuna: Coat the tuna with black and white sesame seeds. Pan
sear for 2 minutes on both sides. Let the tuna rest. Place the tuna on a plate
and cover with cream sauce.
Kamo Yaki
Ingredients:
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1
|
|
Duck Breast
|
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1
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Tablespoon
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Chinese Five Spice Powder
|
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¼
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Cup
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Soy Glaze
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Method: Season duck breast with salt, pepper and Chinese
Five Spice Powder. Cook the duck skin side down in a hot skillet until skin is
crisp and the breast is medium-rare.
Soy Glace
Ingredients:
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2 ⅛
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Cups (500 Ml)
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Soy Sauce
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10 ½
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(300 Grams)
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Sugar
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1
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Small
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Onion, sliced
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1
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Small
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Carrot, sliced
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10
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Ounces (300 Ml)
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Maple Syrup
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Method: Bring all ingredients to a boil in a saucepan, with
the exception of the maple syrup. Reduce to a syrup consistency. Let rest for
24 hours. Remove onion and carrot, add maple syrup.
Restaurant Yamada at Le
Westin Resort & Spa Tremblant is open for dinner from 6:00 pm until 11:00 pm.
Restaurant Yamada
Read in-depth about Restaurant Yamada in the Restaurants section.
 Restaurant Yamada at Le Westin Resort & Spa Tremblant, Canada
100 Chemin Kandahar
Mont Tremblant, Québec, J8E 1E2
Canada
Telephone:
+1-819-681-4141
Fax:
+1-819-681-4140
Email:
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Website: www.RestaurantYamada.com
 Read other articles on Mont-Tremblant, Canada in the Destinations,
Hotels and Resorts, Restaurants, Chefs’ Recipes (in English
and in French), Spas, and Adventures sections.
 For information on Mont-Tremblant,
please visit the website: www.Tremblant.ca
 For information on Porter Airlines, and where they fly, please visit the
website: www.FlyPorter.com.
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