A MENU INSPIRED BY NORDIC CUISINE

Confit goose and duck leg parmentier, potatoes with mushrooms and fir tree essence, birch syrup vinaigrette: these are a few examples of what can be found on the menu at Chez Boulay – Bistro Boréal. On rue Saint-Jean in Quebec City since 2012, the restaurant places a value on the boreal region, especially the produce from the vast wilderness of northern Canada. For the last five years, the Bistro has been a popular destination because of our passionate chefs. Come meet our team and enjoy a memorable Nordic experience.

Five years after the opening of Chez Boulay – Bistro Boreal, Arnaud Marchand and his team innovate and export their culinary talent into this new gastronomic adventure: the Comptoir boreal.

In our charming and warm space in the heart of Quebec City, you will find pastries, sandwiches and ready-made meals that emphasize the value of the produce from our region. Foodies and clients on the go can come and enjoy snacks and meals that are out of the ordinary.


COOKING WITH THE PRODUCE FROM QUEBEC

When our chefs Jean Luc Boulay and Arnaud Marchand joined together to open Chez Boulay – Bistro Boreal, their goal was to highlight the richness of the produce from Quebec. Nordic cuisine suggests a need to rediscover the unique regional produce through the rhythm of the seasons. Elk, fish (j’aimerais marquer une sorte de poissons en particulier : arctic char, sturgeon or herring), elderberry flower or Labrador tea inspire our menu in creative ways. It’s a surprising union between Québécois culinary traditions and international influences.

While exploring Nordic cuisine, one discovers unique produce. Cranberry seed oil, hemp oil and apple cider vinegar proudly occupy a place in our menu and replace staples from the South like olive oil and citrus. Since the opening of the Bistro, our chefs and cooks have made amazing discoveries, which have been integrated into the gourmet bistro menu and this proudly underscores the richness of our boreal region.

TWO CHEFS : ONE PASSION

Chefs Jean-Luc Boulay and Arnaud Marchand are passionate about food but also the province of Quebec, their new homes. Chez Boulay, is the story of their meeting on the set of the TV show Les Chefs! in 2010. It is also the story of how their shared passion is expressed through their cuisine, inspired by all things boreal.

ARNAUD MARCHAND

Arnaud is a passionate young chef and determined entrepreneur. In 2010, he was a finalist on the TV show Les Chefs!, a fierce competition where personal achievement and culinary talent are measured. In 2015, he launched his culinary creations under the name MQparAM, produced by Morille Québec and developed by Arnaud himself. He regularly shares his knowledge and talents on TV shows and he remains in constant search of innovations for his culinary passion. Arnaud Marchand is very much involved in social movements and brings his support to many causes such as Autisme Québec and Opération Enfant Soleil.

JEAN-LUC BOULAY

For more than 35 years, Jean-Luc Boulay has been the chef and owner of the restaurant Saint-Amour, one of the most highly rated restaurants in the province. His carrier has been filled with many awards. Chef Boulay adheres to a philosophy that centers on responsible cooking and believes that our region and its produce demand respect. Training and sharing his knowledge with the coming culinary elite is very important to him. He participates in seminars, many about sous-vide cooking. He also supervises the training for young chefs and professionals hoping to participate in culinary competitions. He contributed his knowledge and experience for many years as a judge on the TV show Les Chefs! broadcast on Radio-Canada.