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 showcases locally sourced food products rooted in Indigenous culinary traditions. The menu offers a contemporary interpretation inspired by three elements: water, fire and earth.
Gathering around the table for a meal is an act that brings communities together. It is a special occasion to nourish the body, mind and soul. The dishes on offer express our team’s gratitude for the foods that are essential to life and the diversity of cultures that open up worlds of flavors to discover.
First Things FirstSalmon and WaterDelicately semi-cooked Atlantic salmon, served cold on a bed of tangy wild rice, forest vinaigrette with smoked bacon lardons and Lucioles vinegar, parsnip chips and crème fraîche with sumac
Pièce de RésistanceDuck and FireSeared duck breast from the Appalachians and seasoned with boreal spices, smoked white beans, smoked duck, roasted butternut squash with honey and sage
The FinaleElderberry and EarthMoist butternut squash and pine nard cake, candied seeds and hazelnuts, squash coulis, maple-roasted squash, crème fraîche with Québec whisky and elderberry confit
Gin and Forest
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