Discover all the details on this new Japanese brasserie which offers dishes to share and which has just established itself in Quebec, on the ninth edition of the gourmet festival of the city of Trois-Rivières and on the return of the Lauriers gala which aims to highlight the excellence of chefs and restaurateurs.
First, the group behind La Cage and Le Cochon Dingue launched the Japanese brasserie banner, Iru Izakaya, in Quebec, offering a Japanese-inspired menu of sharing dishes and imported alcohols.
Executive chef Frédéric Dufort describes the concept as a tavern where people can eat, drink and party well, taking inspiration from Japanese izakayas. The menu includes varied dishes such as grilled black cod, sashimi, fried foods, dumplings, crab cakes and homemade ramen noodles, respecting the classics of Japanese cuisine.
The decor of the 150-seat dining room is stylized and subdued. We find neon signs reminiscent of Asian neighborhoods in big cities, ancient Japanese motifs, rice paper lanterns and a drinks menu including a variety of sake, wines, cocktails, Japanese beers and ginger-infused green teas.
Then, the Société de développement commercial (SDC) of downtown Trois-Rivières revealed the 14 restaurants and producers from Mauricie participating in the “Trois-Rivières à table” event from March 13 to 24.
Note the participation of the Auberge du Lac St-Pierre, Aqua, Épi Buvette de district, La Maison de Bauchery by the Carlito, Le Bette, Le Brasier 1908, Le Buck – Gastronomic pub, Le Castel 1954, Les Contrebandiers, Le Pot – Tastes and cocktails, Le Temps d’une Pinte, Le Rouge Vin, Poivre Noir and Sushizo.
Three-course gourmet menus at $54 will then be offered.
Each chef will be associated with a local producer including Ferme Laprodéo, Ferme le Crépuscule, Ferme des Dalles, Les Fumés des Monts, La Chope à Miel, La ferme du loup, Les bou d'ail, Le Torréfacteur de Trois-Rivières, Monsieur Mushrooms, Multi-Farm, Laughing Boar, Holy Chicken and Primitive Flavor.
The menus and associations were revealed on February 28.
To conclude, nominations are open for the next Lauriers de la cuisine québécoise gala, scheduled for May 27 at New City Gas. Catering professionals are encouraged to submit their colleagues until March 8 for the finalist selection process, which involves the jury and the Laurel Brigade of more than 7,000 members.
Chaired by Perle Morency, the jury includes personalities from the culinary world such as Jean-François Archambault, Reagan Steinberg, Ariane Paré LeGal, Sophie Ginoux, Stéphanie Laurin and Odette Chaput.
Seventeen prizes will be awarded this year, using the same categories as the previous edition.
