Discover
L'Auberge Saint-Gabriel
Lovers of true gastronomic experiences have long flocked to the Auberge Saint-Gabriel in Old Montréal to enjoy the local flavours and fine cuisine on which its sterling reputation are built. The menu is strong on regionally sourced ingredients, reflecting its owners’ commitment to the local and sustainable food movement.
Auberge Saint-Gabriel has the noblest of origins, first built as a two-storey inn by a French soldier in 1688. Now, passengers in our international departures area can taste the pleasures of this authentically Montréal fine dining experience. The journey starts... at YUL!
Auberge Saint-Gabriel has the noblest of origins, first built as a two-storey inn by a French soldier in 1688. Now, passengers in our international departures area can taste the pleasures of this authentically Montréal fine dining experience. The journey starts... at YUL!
SHER FINDLAY
CHEF
A young chef from the Ottawa region, in Ontario, Sher has worked nearly exclusively at restaurants in airport settings. Airport cuisine, notable among other things for having to meet strict regulations, holds no more secrets for the kitchen boss of Auberge Saint-Gabriel at YUL! She inherited her passion for cooking from her grandmother, who prepared meals for her—and with her! “The first time I cooked, I was about 10 and I was trying to make a soup. Set the fire alarm off a couple of times! So that was my first real experience in the kitchen. It kind of made me excited and made me question: what is that flavour? Which led me to culinary school.”
Ask her what she appreciates most about her work as a chef, and the answer comes without hesitation: “My cooks. They’re my family. I like to set the day with them, I like to develop them and to see them happy.”
Of her passion for cooking she says: “The thing I like the most about cooking is being creative. You don’t have to follow a recipe, you just cook with love and create something.”
Ask her what she appreciates most about her work as a chef, and the answer comes without hesitation: “My cooks. They’re my family. I like to set the day with them, I like to develop them and to see them happy.”
Of her passion for cooking she says: “The thing I like the most about cooking is being creative. You don’t have to follow a recipe, you just cook with love and create something.”
To make your mouth water until your next visit
L'Auberge Saint-Gabriel at YUL offers…
Pan-Seared Salmon Fillet
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Spit-Roasted Cornish Hen
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Pork and Noodle Soup
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Auberge Saint-Gabriel in downtown Montréal is also very fine dining and a nice ambience, so we like to reflect that in our kitchen at YUL. One of my favourite dishes we make at Auberge Saint-Gabriel is the seared salmon.
- Sher Findlay, Chef
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Pan-Seared Salmon Fillet
Serves: 4
INGREDIENTS
• 680 g (24 oz) fresh salmon, cut into four 170 g fillets
• 340 g (1½ cups) cauliflower purée
• 340 g (1½ cups) sauce vierge
• 200 g (7 oz) fresh green beans
• 85 g (6 tbsp) unsalted butter
• Pinch kosher salt
• Pinch white pepper
Garnish
• Micro Asian Mix greens
• Fresh chives
• Extra-virgin olive oil
PREPARATION
1. Season the salmon fillets with the kosher salt and white pepper.
2. Sear the salmon fillets in a hot skillet, skin side down; do not flip. Cook until medium.
3. Sauté the green beans in the butter.
4. Heat the cauliflower purée and place some in the centre of each plate, swiping to extend it across the entire plate.
5. Add green beans and then lay the salmon, skin side up, on top.
6. Drizzle sauce vierge on top of each salmon fillet.
7. Garnish with fresh chives, Asian greens, and olive oil.
INGREDIENTS
• 680 g (24 oz) fresh salmon, cut into four 170 g fillets
• 340 g (1½ cups) cauliflower purée
• 340 g (1½ cups) sauce vierge
• 200 g (7 oz) fresh green beans
• 85 g (6 tbsp) unsalted butter
• Pinch kosher salt
• Pinch white pepper
Garnish
• Micro Asian Mix greens
• Fresh chives
• Extra-virgin olive oil
PREPARATION
1. Season the salmon fillets with the kosher salt and white pepper.
2. Sear the salmon fillets in a hot skillet, skin side down; do not flip. Cook until medium.
3. Sauté the green beans in the butter.
4. Heat the cauliflower purée and place some in the centre of each plate, swiping to extend it across the entire plate.
5. Add green beans and then lay the salmon, skin side up, on top.
6. Drizzle sauce vierge on top of each salmon fillet.
7. Garnish with fresh chives, Asian greens, and olive oil.
Cauliflower Purée
INGREDIENTS
• 1 whole cauliflower (about 1 kg)
• 100 g (2/3 cup) salted butter
• 1 l (1 qt) low-fat milk
• 500 ml (2¼ cups) water
• 30 g (1 oz) kosher salt
• 2 bay leaves- 2 each
• 3 cloves garlic, crushed
PREPARATION
1. Simmer the cauliflower in the milk and water with the salt, bay leaves, and crushed garlic cloves.
2. Once the cauliflower is tender, drain all the liquid.
3. Brown the butter in a pan, add it to a blender with the cauliflower, and purée until smooth.
4. Season to taste.
• 1 whole cauliflower (about 1 kg)
• 100 g (2/3 cup) salted butter
• 1 l (1 qt) low-fat milk
• 500 ml (2¼ cups) water
• 30 g (1 oz) kosher salt
• 2 bay leaves- 2 each
• 3 cloves garlic, crushed
PREPARATION
1. Simmer the cauliflower in the milk and water with the salt, bay leaves, and crushed garlic cloves.
2. Once the cauliflower is tender, drain all the liquid.
3. Brown the butter in a pan, add it to a blender with the cauliflower, and purée until smooth.
4. Season to taste.
Sauce Vierge
INGREDIENTS
• 60 g (2 oz) dried cranberries
• 45 g (1½ oz) grape tomatoes
• ¼ cucumber
• ¼ bunch Italian parsley
• 4 radishes
• Olive oil
PREPARATION
1. Slice the tomatoes in half lengthwise, then in half again.
2. Cut the cucumber lengthwise in half; using a small spoon, remove all of the seeds.
3. Dice the cucumber.
4. Finely chop the parsley.
5. Slice each radish in half once, then in half again, then slice thinly.
6. Mix all ingredients.
7. Season with olive oil.
• 60 g (2 oz) dried cranberries
• 45 g (1½ oz) grape tomatoes
• ¼ cucumber
• ¼ bunch Italian parsley
• 4 radishes
• Olive oil
PREPARATION
1. Slice the tomatoes in half lengthwise, then in half again.
2. Cut the cucumber lengthwise in half; using a small spoon, remove all of the seeds.
3. Dice the cucumber.
4. Finely chop the parsley.
5. Slice each radish in half once, then in half again, then slice thinly.
6. Mix all ingredients.
7. Season with olive oil.