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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!
When I arrived on July 3, I searched for a place suitable for our settlement, but I could find none more convenient or better situated than the point of Québec.– Samuel de Champlain
First Things First
Northern shrimp with lovage and chorizo from Ferme des Quatre-Temps, giant olive oil crouton and smoked paprika gazpacho sauce
Pièce de Résistance
Halibut cooked sous-vide, then grilled, pan-seared sucrine romaine lettuce topped with lemon butter, bacon lardons, white bean purée with mussel broth and vinaigrette split with sorrel oil
The Finale
Île d’Orléans strawberries flavoured with samphire, strawberry jelly, seaweed madeleines and fresh lemon thyme cream
Bluefin tuna tatakiIn a sunflower and pumpkin seed crust with Bas-Saint-Laurent salted herb emulsion, puffed wild rice and sprout salad
Topped with black garlic marinade, sautéed oyster mushrooms, white bean purée with Appalachian truffle oil and spiced grilled almonds
With ginger carrot purée, a selection of seasonal vegetables and a raspberry gastrique
Beef shoulder with garlic scape potato purée, roasted carrots and béarnaise sauce from a siphon
Fresh pasta cooked in a flavourful vegetable broth, grilled leeks, fried kale and lemony herb salad
Butter-poached, then lightly grilled, parsnip purée with brown butter and almonds, green vegetables and bisque butter split with leek oil
Served with corn purée, roast vegetables, drizzled with a meat and wild mushroom au jus sauce
Sweet clover pastry cream, citrus fruit concassé, whipped cream and red fruit jelly
Raspberries three ways – thin jelly, powder and sorbet – with lemon curd
Lac-Saint-Jean blueberry jelly, salted bitter chocolate ganache and buckwheat financier
Lemon jelly, maple frozen yogurt and fresh berry consommé