Chez Boulay offers seasonal menus inspired by the rich Quebec territory.

Discovering our boreal menu

Sweet clover, sweet gale, and smoked bison breast: eating Chez Boulay is an uplifting experience of discovery through sharing the team’s favourite flavours. At lunchtime, a weekly menu portrays generous, flavourful and accessible dishes.

In the evening, refinement is the word of honour: delicate treasures of the sea, noble proteins, flavourful vegetarian dishes and balanced desserts seduce the senses. Assorted with local wines, grands crus and northern cocktails, each dish expresses Quebec’s spirit.

Served on Saturday and Sunday at 10AM, the signature brunch is inspired both by the territory and the seasonal cycle to delicately awaken the taste buds.

Reserve

APPETIZERS
- soup of the day and its garnish
  
  +3./9.
- foie gras terrine or seared, cranberry, toasted brioche
  
  +16/19.
Meals
- Le Bûcheron
  
  27.
- Bec sucré
  
  21.
- La ferme
  
  23.
- Le Pêcheur
  
  22.

Appetizer
- Soup of the day or mixed green salad
- l'Islet Beef Gravlax de , Pear, goat cheese and birch dressing
  
  +6
- Atlantic bluefin tuna from Gaspésie, beets. endives and ligonberries
  
  14
Main dishes
- Atlantic Turbot tempura, Purée of green peas, milkweed emulsion and Home made French fries
  
  22.
- Braised pork cheek with a squash gratin and caraway, buttered greens vegetables and porcini mushrooms
  
  24
- Gnocchis, turnips, nettle pesto and Old Cheddar, virgins sauce with hazelnuts
  
  19.
DESSERTS
- Crème brûlée
  
  +5
- Apple pie, maple crème anglaise
  
  +4

Appetizer
- SOUP OF THE DAY with garnish
  
  12.
- CRISPY CELERIAC, YOGURT, ELDERFLOWER, VEGETABLES GLAZE, SOFT-BOILED EGG AND FERMENTED CELERY-ROOT
  
  14.
- ONION SOUP cappuccino style, crouton, 1608 cheese from Charlevoix
  
  14.
- CHAR CARPACCIO, CRANBERRY VINAIGRETTE, BALSAM FIR EMULSION, CATTAILS HEARTS AND CRISPY BREAD *
  
  16.*
- FOIE GRAS TERRINE WITH BLACKCURRANT, APPLE JELLY, DRIED APPLES, BRIOCHE BREAD WITH 5 BOREAL SPICES (50gr) **
  
  23.**
- LONGUET OF RABBIT FROM QUEBEC WITH WILD UMBELS, RED CURRANTS AND CARROTS CHUTNEY
  
  15.
- MAPLE GLAZED SEARED VENISON, GREEN ALDER CRUST, SMOKED RED CABBAGE PUREE, GRILLED RED CABBAGE IN VINAIGRETTE AND WILD RICE CHIPS *
  
  17.*
- LEEK, SMOKED HERRING FROM BEN À BEN, MUSTARD VINAIGRETTE, EGG, DAISY BUTTONS, SHALLOTS AND FRIED CROUTONS, HERBS
  
  15.
- QUÉBEC CHEESES, NOUGATINE, HONEY FROM OUR HIVES, BRIOCHE BREAD
  
  13./23.

* Hotel package : *Extra 5, **Extra 8
Also available gluten free.

Entradas
- Sopa del día con guarnición
  
  11.
- Sopa de cebolla en cappuccino con queso Hercule de Charlevoix fundido sobre croûton
  
  13.
- Bisonte soasado con aceite de canola tostado de la Coop du Cap, vinagreta de ajo negro, alcaparras de margarita marinadas, arroz silvestre y hierbas frescas**
  
  16.
- Carpaccio de trucha con algas de Gaspesia, corazón de espadaña, pepino tostado de la granja Quatre Temps, enebro inmaduro, crema fresca y pan frito**
  
  16.
- Tomates ancestrales, queso buffarella de St-Lin, salsa vierge de grosella de la Isla de Orleans y aceite de cáñamo, pan tostado*
  
  15.
- Vieiras crudas de la Côte-Nord con vinagre de trébol dulce, colinabo, crema aigrelette de flor de trébol dulce, aceite de hierbas y avellanas de Quebec*
  
  15.
- Pastel de carne de lobo marino de las Islas de la Magdalena cocinado en sartén, ragú de champiñones de Quebec, huevo tierno crocante*
  
  15.

* Paquete del hotel: Extra 4.
** Paquete del hotel: Extra 5.
Estos platos pueden ser preparados sin gluten.

Meat
- BRAISED BEEF CHEEK, PARSNIP PATIA, SLICED ROASTED PARSNIP, COOKING MEAT JUICE WITH BLACKCURRANT VINEGAR FROM VINCENT AND FRANCE , FRESH BLACKCURRANTS *
  
  37.*
- DUO OF BLACK PUDDING AND CABBAGE BLOOD PUDDING SAUSAGE FROM MARCEL AND ROBERT WITH SWEETFERN, MASHED POTATOES, CANDIED APPLE WEDGES AND COOKING MEAT JUICE
  
  27.
- GUINEA FOWL FROM KÉGO FARM, WILD AND CULTURED MUSHROOMS, BLACK GARLIC, POULTRY JUICE, BELUGA LENTILS AND LARDONS
  
  29.
- BUTCHER’S CUT, ROASTED GREEN CABBAGE WEDGE, BRAISED SHALLOTS, “MENDIANT” CRUST, MUSTARD, PONT-NEUF FRIES AND BALSAM POPLAR MEAT JUICE *
  
  34.*

* Hotel package : *Extra 7.
Also available gluten free.

Carne
- Mejilla de res estofada, puré de papas, champiñones ostras confitados, coles de Bruselas asadas con tocino, gravy con álamo balsámico*
  
  32.
- Entraña de res Angus, zanahorias asadas, crema agria con cebolla caramelizada y hierbas frescas, papas fritas pont-neuf, salsa de arce y madreselvas azules ahumadas*
  
  30.
- Pechuga de gallina de Guinea cocinada en sartén, papas con flor de ajo, frijoles asados con camelina, croqueta de queso 1608 y gravy¹
  
  28.
- Caza del momento, papas gratinadas con champiñones, champiñones salteados, cebollas asadas y glaseado con abeto balsámico
  
  Precio del mercado.
- Dúo de morcillas del bistró: morcilla de col y puerro de mi padre y Marcel, morcilla negra con helecho dulce, manzanas asadas, puré de coliflor, coliflor frito y marinado
  
  26.

Extra foie gras salteado

16.

¹ : 1$ será donado a la Fundación Petits Bonheurs con la compra de este plato
* Paquete del hotel Extra 6.
** Forfait de l’hôtel Extra 8.
Estos platos pueden ser preparados sin gluten.

Fish
- CHAR FROM CHARLEVOIX, ROASTED SQUASH AND PUREE, SQUASH AND SWEET CLOVER VIRGIN SAUCE, HOMEMADE PRALINE, CHAR SKIN AND PUMPKIN SEEDS CHIPS
  
  30.
- HALIBUT FROM NOVA SCOTIA, PRESSED POTATOES WITH ANTOINE'S SEAWEEDS, BEURRE BLANC WITH GIN KM12, MILKWEED PODS AND GRILLED GREEN ONIONS VIRGIN SAUCE *
  
  35.*
- SEAL MEATLOAF, SCALLOPS, MASHED JERUSALEM ARTICHOKES WITH SALTED HERBS FROM BAS-DU-FLEUVE, SWISS CHARDS AND POULTRY COOKING JUICE **
  
  40.**

* Hotel package : *Extra 7, **Extra 10
Also available gluten free.

Pescados y mariscos
- Trucha ártica cocinada en sartén, arroz silvestre cremoso con trigo sarraceno y raíz de apio silvestre, verduras del mercado, salsa vierge de apio y apio de monte
  
  28.
- Fletán del Atlántico, polenta cremosa con té de Labrador, maíz y calabacines asados, calabacines frescos y sopa de bogavante**
  
  35.
- Grandes vieiras de Gaspesia soasadas, sémola de avena nuda con pesto de ortiga, acelgas, salsa vierge de mejillones ahumados de las Islas de la Magdalena y comino silvestre**
  
  36.

* Paquete del hotel Extra 8.
** Paquete del hotel Extra 9.
Estos platos pueden ser preparados sin gluten.

Vegetarian
- HOMEMADE CAVATELLI WITH BLACK WALNUT PESTO, LAC-ST-JEAN FAVA BEANS, BUTTERED BREAD CRUMBS WITH CLOS DES ROCHES CHEESE, FRESH CREAM
  
  29.

Opciones vegetarianas
- Arroz silvestre cremoso con trigo sarraceno y raíz de apio silvestre, verduras del mercado, salsa vierge de apio y apio de monte
  
  25.
- Tomates ancestrales, queso buffarella de St-Lin, salsa vierge de grosella de la Isla de Orleans y aceite de cáñamo, pan tostado
  
  26.

Side order
- POTATO PUREE
  
  9.
- PONT-NEUF FRIES
  
  9.
Delicacy
- PAN-SEARED OR TERRINE FOIE GRAS
  
  16.
- SCALLOP PER UNIT
  
  10.
- BLOOD PUDDING OR CABBAGE BLOOD PUDDING SAUSAGE
  
  9.
- SEAL MEATLOAF
  
  10.

Acompañamientos
- Ensalada verde y vinagreta de cerezo silvestre
  
  10.
- Verduras de temporada con hierbas
  
  10.
- Puré de papas
  
  10.
- Papas fritas pont-neuf
  
  9.
- Champiñones salteados con chalotes
  
  10.

Foie gras salteado

16.
Gran vieira chamuscada

9.
Morcilla negra o morcilla de col y puerro

10. / 8.

Dessert
- SEABUCKTHORN MERINGUE PIE, CARAWAY ENGLISH CREAM
  
  11.
- CHOCOLATE AND ROASTED BARLEY TARTLET, ENGLISH CREAM WITH CHICORY *
  
  13.*
- FENUGREEK MILKCAP CRÈME BRÛLÉE, CHOCOLATE AND BUCKWHEAT BROWNIE
  
  11.
- SALTED CARAMEL APPLE TATIN, PINE FOREST SPIKENARD ICE CREAM *
  
  12.*

* Hotel package : *Extra 2.
Also available gluten free.

Postres
- Nage de frutas rojas de temporada, parfait helado de pícea, tuile de arce
  
  10.
- Tarta de espino amarillo con merengue y crema inglesa de alcaravea silvestre
  
  10.
- Sorpresa de chocolate con arce, salsa de manzana, semillas de girasol y pop-corn caramelizado*
  
  12.
- Crème brûlée de baya de enebro
  
  9.
- Plato de quesos finos de Quebec: (3 porciones de 25 g), croûtons y miel de nuestro techo**
  
  14.

* Paquete del hotel Extra 2.
** Paquete del hotel Extra 4.
Estos platos pueden ser preparados sin gluten.