A Culinary Tour of Laval: Bring the Flavors of Fall to Your Table

With autumn in full swing, we’re making the most of the season’s finest and most delicious offerings to create memorable culinary experiences, Laval-style. To inspire you, from appetizers to digestifs, we’ve put together a gourmet tour featuring local flavors. As a bonus, here’s a recipe for spaghetti with fall squash by Kevin Bates Breault, Executive Chef at Sekoya restaurant.

An appetizer with the flavors of autumn in Laval

Fall and apples—an inseparable duo we simply can’t live without! But what happens when you add a hint of spice to this classic combination? You get the Newton, a superb cocktail made with apple juice, Appleton rum (hence the name), ginger liqueur, egg white, and cinnamon! A true delight that you can find at Edmond Bistro, the perfect spot to enjoy an aperitif and kick off your 100% Laval gourmet tour.

Season opener

Tartares, salads, and other culinary delights are always a hit as appetizers, even though summer is now just a fond memory. Autumn is just around the corner, beckoning us to try something new—seasonal dishes, for example. And since September and October are prime months for mushroom picking, let’s turn to recipes that put them in the spotlight. Pssst! At Amato, the menu currently features Portobello with warm goat cheese and balsamic vinegar. A real treat for the taste buds!

A hearty and comforting dish

When slow-cooked dishes and woody aromas grace our table, a feast is guaranteed. Cooked at home, they fill the house with their aroma and warmth. At a restaurant, they offer comfort and a sense of satisfaction with every bite. Since a picture is worth a thousand words, perhaps a tasting is worth just as much. Try the Flemish-style beef cheek (braised in beer, roasted Brussels sprouts, bacon bits, herb-infused mashed potatoes), which is currently on the menu at Chez Lionel in Laval.

An autumn apple dessert

Ah, apples! Always apples, nothing but apples! They’re in season, flavorful, and juicy; they’re on every fall menu. Since the classics are always a safe bet, let’s turn to apples to wrap up our culinary tour in style with a suggestion that’ll knock your socks off (or make you faint, depending on your mood): apple pie à la mode from the Tire-Bouchon, a Parisian bistro in Laval.

Two after-dinner drinks with hints of autumn

To wrap up a delightful evening with a touch of autumn in style, a little drink (alcoholic or non-alcoholic) might be just the thing. No matter what kind of atmosphere you’re looking for, you’ll easily find what you’re after at one of Laval’s many bistros, bars, or microbreweries. Need some inspiration? Check out Les Insulaires Microbrasseurs in Laval. To stay in the fall spirit, try their Opémiska Boréal blueberry gin or their sparkling apple cider (Coccinelle).

Kevin Bates Breault's Recipe

The table at Sekoya is considered one of the best in the region, thanks in large part to the talent of Kevin Bates Breault, its Executive Chef. Generously, he shares one of his fall recipes with us—perfect for both everyday meals and special occasions.

Recipe for Spaghetti with Fall Squash

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

1. Place the squash cubes in a pot and cover with water. Cook over medium heat until the cubes are tender.
2. Puree in a blender (or with an immersion blender), adding 2 tablespoons of butter. Season to taste.
3. For the pasta, fill a pot with water, add a pinch of salt, and bring to a boil.
4. Finely chop 4 or 5 sage leaves and the chives. Set aside.
5. Roast the pumpkin seeds in the oven at^300°F(^150°C) for about 10 minutes, or until golden brown. Set aside.
6. Add the pasta to the water and cook according to the package directions. Drain, reserving a little of the cooking water. Return the pasta to the pot along with the mashed squash, chives, sage, and 3 tablespoons of butter. Season to taste, then toss to combine.
7. Serve garnished with a few pumpkin seeds, some shavings of Louis d’Or cheese, and freshly ground pepper.

Kevin Bates Breault
Executive Chef, Sekoya Restaurant