Gourmet tour in Laval: bring autumn to your table

With both feet firmly planted in autumn, we're taking advantage of the season's finest and tastiest offerings to enjoy memorable gastronomic experiences from Laval. To inspire you, from aperitif to digestif, we've concocted a gourmet rally in local colors. Bonus: an autumn squash spaghetti recipe by Kevin Bates Breault, Executive Chef at restaurant Sekoya.

A lavish autumn aperitif

Autumn and apples: an inseparable duo we can't live without! But what happens when you add a hint of spice to this classic? The result is the Newton, a superb cocktail made with apple juice, Appleton rum (hence the name), ginger liqueur, egg white and cinnamon! A true marvel to be found at Edmond Bistrothe ideal place to enjoy an aperitif and start your gourmet tour, 100% Laval.

Season entry

Tartars, salads and other gustatory delights are always appreciated as appetizers, even when summer is a distant memory. But autumn is just around the corner, inviting us to try something different, such as seasonal dishes. And since the months of September and October are ideal for mushroom picking, let's turn to recipes that feature them. Pst! At Amatoat the moment, the menu features Portobello with warm goat's cheese and balsamic vinegar. A real treat for the taste buds!

A delicious and comforting dish

When slow-cooked dishes and woodsy aromas come to your table, you're in for a treat. Cooked at home, they add fragrance and warmth. In a restaurant, they bring comfort and a sense of fulfillment with every bite. Since a picture is worth a thousand words, maybe a tasting is too. Try the Flemish Beef Cheek (beer-braised, roasted Brussels sprouts, lardons, mashed potatoes with herbs) currently on the menu at Chez Lionel in Laval.

An autumn apple dessert

Ah, the apples! Apples again, always apples! They're in season, tasty and juicy; they're on every autumn menu. Since the great classics are sure-fire favourites, let's focus on apples to round off our gourmet tour in style, with a suggestion to knock your socks off (or your socks off, depending on your mood): apple pie à la mode from Parisian bistro Tire-Bouchon in Laval.

Two digestifs with autumnal notes

To round off a delightful autumn evening, a drink (with or without alcohol) might be just what you're looking for. Whatever the mood, you'll easily find what you're looking for in one of Laval's bistros, bars or microbreweries. Looking for inspiration? Take a trip to Les Insulaires Microbrasseurs in Laval. To keep with the fall theme, try their Opémiska Boréal blueberry gin or their sparkling apple must (Coccinelle).

Kevin Bates Breault's recipe

The Sekoya is one of the best in the region, thanks in no small part to the talent of Executive Chef Kevin Bates Breault. He generously shares with us one of his autumn recipes, perfect for both special occasions and special occasions.

Autumn squash spaghetti recipe

½ butternut squash, seeded and cubed
5 tbsp. butter
4 or 5 sage leaves
Homemade or store-bought spaghetti
1 bunch chives
1 small block Louis d'Or cheese
1 cup (250 ml) pumpkin seeds
salt to taste

1. Place squash cubes in a saucepan with water to their height. Cook over medium heat until tender.
2. Puree in a blender (or with a stick blender), incorporating 2 tbsp. butter. Season to taste.
3. For the pasta, fill a saucepan with water, add a pinch of salt and bring to the boil.
4. Finely chop 4 or 5 sage leaves and chives. Set aside for later use.
5. Roast pumpkin seeds in a 300 ^OF(150 ^OC) oven for about 10 minutes, or until golden. Set aside for later use.
6. Plunge pasta into water and cook according to instructions. Drain, reserving some of the cooking water. Return pasta to pot with pumpkin purée, chives, sage and 3 tbsp. butter. Season to taste and toss.
7. Serve garnished with a sprinkling of pumpkin seeds, a few shavings of Louis d'Or cheese and ground pepper.

Kevin Bates Breault
Executive Chef, Sekoya restaurant