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Ensuring that its operations are part of a sustainable approach, such is the daily mission of the restaurant carried out by the chefs and their team members. Our menus, crafted with care and passion, are mindful of using seasonal produce and of respecting the environment. Consuming locally grown foods is a winning choice for everyone in terms of taste, freshness and cost savings. Who knew that supporting nearby Québec producers could be so delicious!
A tribute to the First Nations and their integrated farming traditionsThe Three Sisters technique consists in planting beans, squash and corn together so that they work in symbiosis to nurture each other.
Bean
Seared Gaspésie bluefin tuna, bean purée with oat miso, multicolor bean salad and tangy dressing
Squash
Breast of Cap-Saint-Ignace guineafowl and medley of squash: puréed with Assemblée nationale du Québec autumn honey, roasted with green alder pepper, squash barley ‘risotto’, cranberry condiment, lardons and Minashkuat vinegar
Corn
Pan-cooked cornbread cake, sweet gale corn jelly, caramel with St. Lawrence River fleur de sel, buckwheat crumble and popcorn ice cream
WhelksSautéed whelks served over a hot broth flavoured with Bluefin tuna, sea asparagus, seaweed, shiitake mushrooms
Braised shoulder roast, duck fat confit baby potatoes, roasted vegetables, horseradish and watercress compound butter, jus reduction
Herb-flavoured duck leg confit, brown butter celery purée, root vegetables, fresh lettuce, maple gastrique
Lightly smoked grilled rack of pork, apple butter with ice cider vinegar, roasted squash, celery condiment, mustard sauce
Gnocchi sautéed in frothed butter, Saint-Sauveur mushrooms with fresh herbs, roasted root vegetables, black garlic broth
Vegetarian puff pastry with root vegetables, pine-seasoned creamed spinach, fresh salad, butter-emulsified vegetable demi-glace
Arctic char cooked skin-side-down, accompanied by a medley of carrots (roasted with mild spices, puréed with ginger), carrot butter sauce, Montréal spice glazed bacon crisp
Decadent layer cake, milk chocolate custard, butter crumble, toasted breadcrumb ice cream, spicy chocolate sauce
Ice wine poached pear, Rosemont Pastis de Montréal parfait, confit fennel, pear purée, crispy cookie
Crispy mille-feuille with poached peaches, lemongrass-flavoured diplomat cream, ginger Chantilly cream, raspberry jelly