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 TartineThin 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 CatchAtlantic 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
Tomato consommé, basil and sunflower pesto, summer vegetables, Blackburn cheese chips
Pasta Nero, charred leeks, fritters and cauliflower purée, lemony Mujjol caviar vinaigrette
Tangy quinoa salad, shaved raw fennel, grilled zucchini, vegetable salsa
Guinea fowl and mushroom stuffed cabbage, buttery fondant potato, white turnip purée, jus gravy
Slow-cooked in butter, baby spinach, triple-cooked fries, Choron sauce, crispy shallots
Cake of Ténébris chocolate from Carleton-sur-Mer, tangy fresh raspberry condiment, pistachio feuillantine, raspberry jelly
Cheese mousse, Graham cracker, strawberry and lime salad, strawberry and sweet clover compote, yuzu white chocolate tuiles
Honey and almond panna cotta, ground cherry jam, candied almonds and honey tuiles