It's the lobster mushroom (russula dermatosis), picked in Charlevoix, marinated with saffron from Safran Nordique, ice apple juice from Vergers Pedneault and a hint of Gorria chili from Jardin des Chefs.
Lobster as a treat. We cut it into small pieces and sprinkle it on our risotto, we eat it as an starter dish along with some white wine. Don't forget the baguette to dip in the saffron marinade of a beautiful golden yellow color.
Ingredients: Lobster mushrooms, canola oil, apple juice, apple cider vinegar, white wine, saffron, gorria pepper, salt, pepper, thyme.