Gourmet menu

64 $


Appetizer / your selection

Terrine de canard bucolique

St-Cyrille duck terrine with Ricaneux and green pepper. Red beets and citrus confit. Crisp coslaw salad, with winter pink radish and organic carrots. Vinaigrette made with hempseed and sunflower oils, and cider vinegar. Crispy Sibuet bread.

Végé-pâté des Glacis

Chef Olivier’s own recipe. Red beets and citrus confit. Crisp coslaw salad, with winter pink radish and organic carrots. Vinaigrette made with hempseed and sunflower oils, and cider vinegar. Crispy Sibuet bread.

Feuilleté de bison Chouinard

St-Jean-Port-Joli bison simmered in alder pepper, with parsnip julienne in a pastry. Velouté sauce with Paruline white wine and mushrooms – oyster and king bolete.

Duo de la mer

Côte-du-Sud sturgeon and Atlantic salmon mousse with seaweed from the Bas-du-fleuve. Cold sauce made from shrimp stock and homemade mayonnaise. Sea chiffonnade: leaf lettuce and seaweed drizzled with sunflower oil. Buckwheat biscuit.

Escalope de foie gras poêlée (+ $12)

Scalloped duck foie gras broiled, deglazed Sacrilège. Fruit purée. Chocolate sauce from Chocolats Favoris. Homemade gingerbread biscuit with dandelion honey.

Palate cleanser

Main dish / your selection

Assiette de notre Chef-Charcutier

Homemade rabbit sausage from Ladurantaye, with maple mustard, Charloise white wine and long redpepper from St-Cyrille. Organic winter cabbage, with duck fat and lardoon from Bonneau. Salted pork hock and shoulder, poached charcutier style. Salardaises potatoes with a dash of Vallée des Prairies’ powdered garlic flower.

Filet mignon de boeuf (+10$) (Rossini version + 22$)

Deschênes scalloped potatoes, seasonned with salted herbs and maple-flavoured smoked P’tit Bronzé. Glazed vegetables with M. Pelletier clover honey. Fortified wine sauce from Domaine Bel-Chas and long redpepper.

Parmentier d’oie de pâturage de Catherine

Goose roasted in maple syrup and Clos St-Henri red wine, pulled and served in a parmentier made with Deschênes’ potatoes and Caouette’ butternut squash; au gratin with Tomme de Grosse-Île. Pear, cranberries and maple chutney. Glazed vegetables with M. Pelletier’s clover honey. Sauce made from St-Jean-Port-Joli’s Labrador tea.

Proposition tendance du Chef : un plat tout végétalien !

Vegan biscuit made with wheatbuck porridge and root vegetables. Tomato, red pepper and smoked paprika sauce. Goglu’s organic beans, simmered in salted herbs. Winter vegetables.

Matelote de Clara, la maman du Chef

Sturgeon flambéed in Calijo apple brandy and Le Phare cider from Cidrerie la Pomme du St-Laurent. Potato gnocchi with aged cheddar from Isle-aux-Grues. Diced bacon and small onions. Our vegetables.

Quenelles lyonnaises au brochet

Pike quenelles. With Nantua inspired sauce: lobster bisque. Our vegetables.

Quenelles lyonnaises à la volaille

Poultry quenelles. With sauce financière: madeira, truffles and morels. Our vegetables.

Quenelles lyonnaises de veau

Veal quenelles. À la provençale sauce: King bolete, sundried tomatoes and olive sauce. Our vegetables.

Dessert / your selection

Secret des Glacis

Dark chocolate frozen mousse with Chic Choc spiced rum. Red berries coulis.

Crème brûlée à l’érable

With Deschênes maple sugar and Val-Ambré. Maple flakes from Decacer. Caouette’s pear and maple biscuit.

Macaron d’Aurélie – la seconde du Chef

Hazelnut and apple jelly macaroon. Homemade cinnamon ice cream. Fresh fruits.

Dôme surprise

Mousse made with fresh Port-Joli cheese, filled with a plum coulis from Vergers du Cap, on a crumble base. English cream. Fresh fruits.

Cheddar vieilli de l’Isle-aux-Grues

Aged cheddar. With walnuts, Sibuet bread and fresh fruits.

 N. B.

  • Please tell us if you have any allergies or intolerances. We can always prepare something different for you and adapt ourselves !