Open
To use the Calendar, Javascript must be activated in your browser. For more information
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!
This menu was inspired by Le golfe du Saint-Laurent au XIXe siècle. Le Québec maritime de Pierre Fortin.
The Protection of Fisheries
“[Translation] Fortin was astonished that lobster was not the object of more significant trade. […] The Îles-de-la-Madeleine and Côte-Nord regions were already known for that “excellent item of sustenance.””
- Le golfe du Saint-Laurent au XIXe siècle, p. 66
Lobster Tartine
Thin artisanal bread crouton, lettuce, tomatoes, Saint-Laurent lobster pan-cooked in butter, bacon lardons and fresh peas, lemon zest and “Fumoir d’Antan” smoked herring mayonnaise
Spotlight on Maritime Québec
“[Translation] Pierre Fortin was a guardian of law and order. His main role on the La Canadienne schooner was to ensure proper administration of justice and protect the Gulf of St. Lawrence fisheries.”
- Le golfe du Saint-Laurent au XIXe siècle, p. 2
Fortunate Catch
Atlantic halibut marinated in salted herbs then roasted, mushroom sauté, Fines Herbes par Daniel sea asparagus, Île d’Orléans asparagus, robust roast chicken jus accented by mussels
Pierre Fortin, Member for Gaspé
“[Translation] The vast telegraphic network, conceived by the Member for Gaspé in 1875 and finally completed in 1891, improved safety by reducing the time it took for rescuers to reach vessels in distress.”
- Le golfe du Saint-Laurent au XIXe siècle, p. 18
Mingan “Terra Firma”
Hazelnut sponge cake, ganache of Brûlerie du Quai, milk chocolate spiked with Rubis Nordique lingonberry gin liqueur, oat crumble, toasted barley and oat ice cream, confit lingonberries
Ruby spritz spring cocktail
Rubis Nordique lingonberry gin liqueur, Radoune gin, sparkling wine and soda
Arctic CharIn a warm Rasemotte vinaigrette, coloured carrot salad, sunflower and cilantro pesto
Every week, our team of seasoned chefs and cooks creates a new dish, made with local and fresh ingredients.Let yourself be enticed by the inspiration of the moment!
Duo of braised celery heart and celery root cooked in a vegetable broth, silky tofu puree, apple and walnut condiment,cold-pressed walnut oil made in Québec
Shoulder braised in a tasty classic broth, brown butter, almond and parsnip puree, roasted beets, baby spinach greens
Skirt steak slow-cooked in herbs and butter then flame-grilled, creamed Swiss chard, roasted root vegetables, warm reduced veal jus vinaigrette
Saint-Apollinaire confit duck leg, artisanal pasta from Stoneham, creamy black garlic sauce with mushrooms farmed in the Saint-Sauveur neighbourhood
Pavé confit (wild caught tuna from Gaspésie’s shores), clam-infused white bean puree, puffed wild rice seasoned with Luciole vinegar made in Saint-Pierre-de-Broughton
Apples sauteed in maple, crispy hazelnut tuile, apple butter and sharp cheddar foam
Homemade cinnamon roll, spiced gingerbread ice cream, salted caramel coulis, lingonberry compote with Pléiades vinegar
Matcha-infused angel cake, blackcurrent coulis, yogurt crémeux, camelina seed nougatine snaps