Manon Desgagnes passionate about cooking and follower of organic and local produce, opened the first restaurant-shop Red tomato in Val-David in July 2006 Keen quality and freshness, it's head is filled with good recipes and ideas she embarked on this adventure.
Mild sausage, spicy sausage, roasted vegetables and goat cheese, Greek, margarita and cold tomato pizza.
STUFFED PASTA
Cheese tortellini, raviolini with fine herbs, dried tomato and goat cheese medallions, veal manicotti, spinach manicotti, meat lasagna, spinach lasagna
PREPARED MEALS
Quiche, gaspacho (summer), minestrone (winter), chefs soup of the day, veal and pork meatballs, bruschetta, croutons, Caesar salad dressing, olive oil and balsamic vinegar dressing.
SAUCES
Tomato and fine herbs, bolognese, rosé, arrabbiata, alfredo, papalina and roasted vegetable
PIES
Apple and cheese, lemon and coconut, chocolate, pecans and maple syrup and tarte Tatin. In season: white chocolate and raspberries, fruit mêlée; Queen Elizabeth cake.
PESTOS
Basil, dried tomatoes.
SIDE DISHES
Raw milk parmesan cheese (Yannick fromagerie), bocconcini, mozzarella Di Bufala. Variety of stuffed olives (Héritage Kalamata). Large selection of dried pastas, olive oils, vinegars, salts and on-the-go lunches.
