Montreal’s Chef Scott Geiring Does Torched Cotton Candy Tuna
Cotton Candy & Sushi Grade Tuna
Tucked away in the heart of Hudson lies one of my favorite restaurants in the Montreal area, Bistro Carambola.
A few days ago, Chef Scott Geiring shared one of his newest creations via his facebook page; a “Torched Cotton Candy Crusted Tuna“.
Once the tuna has been torched with cotton candy sugar, it is nestled above a udon noodle vegetable medley tossed in a green tea, maple & soya reduction.
Kind of a tuna meets street food, meets street fair dish..
Carambola’s menu favours a local and sustainable approach. Their menu is young, fun and changes several times a year. Scott loves to keep abreast of seasonal flavours—domestic and international—and draw on inspiration from his amazing team and clientele.
Post by Bistro Carambola.
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