Recipes from this episode Top Chef Canada - 13

• Quebec Brie with Cabernet Franc Grapes
• Citrus Cured Salmon with Horseradish Cream and Pea Puree, Lemon Sauce with Caviar and Smoked Salmon with Horseradish Oil
• Baked Cod with BBQ Pork Consommé
• Roasted Cannon of Lamb with Onions
• Lemon Mousse with Strawberry Consommé
• Salt Spring Goat Cheese with Apple, Frisee and Cabernet Franc Grapes
• Boudin Blanc with Cauliflower Puree, Snap Peas, Mushrooms and Truffle Vinaigrette
• Roasted Bone Marrow with Ox Tail, Parsley Salad and Toasted Brioche
• Beignets with Pastry Cream, Chocolate Ganache and Fruit Compotes
• Albacore Tuna Crudo with Fennel and Apple Salad and Ice Wine Reduction
• Smoke Pork Hock Terrine with Rhubarb Compote and Pickled Vegetable Salad
• Lamb Leg with Shelling Beans and Lamb Neck Croquette
• Peanut Butter and Chocolate