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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!
This menu pays tribute to an iconic communicator, who was a bold pioneer of Québec cuisine and gastronomy.Our many thanks, Ms. Benoît!
Salad Bar
In the 1930s, Ms. Jehane Benoît, born Patenaude, opened the vegetarian restaurant "The Salad Bar", in Montréal. This iswhere she met her second husband, Mr. Bernard Benoît.
Roulade of marinated carrots stuffed with whipped goat cheese, smoked eggplant emulsion, sprouts and homemadesunflower and Dukkah spice mix
Noirmouton
In 1956, the couple rented a farm in Sutton, in the Eastern Townships, and then become the owners of the farm in 1965.This bucolic setting, devoted to cooking, became an important sheepfold named Noirmouton.
Lamb shank braised with mild spices, chick pea and roasted pepper purée, grilled cauliflower condiment and red wine jus reduction
Cocoa Mille-crêpes
Ms. Benoît published 30 recipe books over the span of her career. Her first book, published in the 1940s, was called"Chocolate Around the Clock" and her most popular work was, and still remains, her encyclopedia of Canadian cookingcalled "L’encyclopédie de la cuisine".
Cocoa thousand-layer-crepe cake, cream of Bassan dark chocolate from Carleton-sur-Mer, maple whipped cream, confitorange zest and Île d’Orléans raspberry sorbet
Jehane Benoît Cocktail
Recipe by Marie-Louise Roy-Bilodeau, cocktail creator
Acerum ambré (amber maple eau de vie), Acerum blanc (white maple eau de vie), vermouth, beetroot shrub, salineand chocolate bitters
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