Our Famous ''Montebello Apple Spice tea'' cocktail

In a 10 oz glass (same type used for a Brazilian coffee), pour all the ingredients. 

Enjoy !

NB: You will find Montebello Apple Spice tea in the Fairmont tea collection.


  • ¾ oz Grand Marnier 
  • ¾ oz Amaretto 
  • a Star Anise
  • The juice of a lemon quarter
  • One Cinnamon stick 

Then pour one piping hot ''Montebello Apple Spice'' tea.

Recipe by

Barman Bruno

Montebello's famous Tarte au Sucre (Sugar pie)

Method : In a bowl mix the first quantity of brown sugar, cake flour and the eggs. Whisk until smooth and set aside.

In a pot mix the second brown sugar, maple syrup, honey, cream and the milk; place on stove top, using a wooden spatula stir and bring to simmer. Pour part of this mix into the first one to heat, then combine both mix into the pot; simmer for about 10 to 15 min and then add the melted butter. Mix, and then remove from heat. Pour into a bowl and let it cool down.

Refrigerate over night. Preheat oven at 325 F.

Pour mixture into two unbaked 9’’ pie shell, cook for about 1hrs 15 min, cool down room temperature and refrigerate before eating.

Bon appétit !



Pie crusts


Brown Sugar #1

1 ¼ pound

Cake flour (Monarch)

2 oz

Eggs (large)


Brown Sugar #2

8 oz

Maple syrup

3 oz


3 oz

35% cream

2 ¼ cup


3 oz

Butter unsalted

3 ½ oz

Recipe by

Chef Pâtissier David Desforges

Bread Pudding


Preheat the oven at 275 degrees F. First, mix the milk, sugar and eggs without frothing and reserved. In a oven resistant dish, place the bread and raisins, pour the liquid until the bread is well moistened.

Bake for 30 minutes and then wrap the entire dish with foil and bake until done. To check if the pudding is cook, insert a knife in the center of the dish, if there is no more liquid that rises to the surface the pudding is ready.

Remove from the oven and pour maple syrup over. Let stand at least 20 minutes before serving.

Bon Appétit!


  • 4 cups of milk 3.25%
  • 1/2 cup of sugar
  • 8 large eggs
  • 10 slices of bread cut into cubes
  • 1/4 cup of Sultana Raisins
  • 1/4 cup of Maple Syrup


Recipe by

Serge Jost

Dumpling of white cheese and trout


Method for dumplings

Mix white cheese, egg and flour to make a smooth paste. Season with salt and nutmeg.

Let stand 15 to 20 minutes.

Using a spoon, form dumplings and poach them in boiling salted water. Cool in ice water, then drain.

To serve, fry them in butter a few minutes.


Onion, bacon and croutons garnish.

Saute onions with a little butter to give them a light color.

Pan the bacon to make them crispy, and remove.

Add a little butter and pan the bread cubes to give them a light color. Remove from heat and add the onions and bacon. Mix well. Set aside until service.


Cooking trout

Season the trout fillets according to taste salt and pepper, add oil and butter to a pan and cook the fish skin side down.

Cook a few minutes, turn, turn off the heat and set aside.


For the white butter

In a saucepan, saute the shallots with a little butter, add lemon juice, cook a minute. Add remaining butter, remove from heat and mix in a whisk.

Set aside

Assembling the dish

Arrange the dumplings on a plate, sprinkle the topping with bacon, onions and croutons.

Add the fish fillets and drizzle with white butter. 


 Dumpling of white cheese

  • 400 g (13,5 ounces) of white cheese from la fromagerie de Montebello
  • 2 eggs
  • 90 g (3 ounces) of flour
  • According to taste, a pinch of salt
  • Salt, nutmeg



  • 1 white onion sliced very thin
  • 80 g (2.5 oz) bacon, finely diced
  • 2 slices of bread, finely diced
  • Chives finely chopped


Trout and butter sauce

  • 4 trout fillets
  • According to taste salt and pepper
  • Oil and butter


White butter

  • 80 ml (1/3 cup) of butter
  • 2 small shallots chopped
  • Juice of lemon

Recipe by

Serge Jost

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