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
  
  +7.
- Foie gras terrine with blackcurrant eau-de-vie, brioche bread and garnish
  
  +15.
Meals
- Le Bûcheron
  
  Seared flat iron steak, sunny side-up egg, poutine and fir hollandaise sauce
  
  32.
- LA RANDONNÉE
  
  French toast with spikenard, hay whipped cream, fresh fruit caramel and homemade granola
  
  26.
- La ferme
  
  Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread
  
  29.
- Le Pêcheur
  
  Longuet of fish with Gaspésie seaweed, vegetables and gribiche sauce with daisy buds
  
  28.
- La Récolte
  
  Eggs Benedict with smoked mushrooms, goat cheese duxelles on homemade English muffin, potatoes and small greens
  
  27.
- For kids
  
  Pancakes (2) with buttermilk, apple butter, fruit jam and maple syrup from M. Pinette
  
  12.
DESSERTS
- Dessert of the day
  
  9.
- crème brûlée
  
  10.

Appetizer
- Soup of the day or mixed green salad
- Cappuccino onion soup, Religieuse cheese
  
  +8.
- Appetizer of the day
  
  +PM.
- Foie gras parfait, Charlevoix plums and brioche bread
  
  13.
Main dishes
- Braised and grilled veal, roasted vegetables, rutabaga puree, grand veneur juniper sauce
  
  30.
- Maxime's fresh pasta, smoked mushrooms, brown butter sauce
  
  28.
- Pan-seared cod glazed with black garlic, sautéed organic wild rice and grilled green onions
  
  33.
- BRAISED BEEF CHEEK, JERUSALEM ARTICHOKE AND POTATO PATIA WITH BURDOCK, GRILLED HERB WITH GORRIA PEPPER AND WILLOW HERB TEA JUS
  
  43.
DESSERTS
- dessert of the day
  
  +5.
- Chocolate, spikenard and berry ice cream sandwich
  
  +5.

PAN SEARED DUCK FOIE GRAS

+19.

Appetizer
- SOUP OF THE DAY
  
  13.
- ONION SOUP CAPPUCCINO STYLE, CROUTON WITH LA RELIGIEUSE CHEESE
  
  16.
- QUEBEC ARCTIC CHAR CARPACCIO, CRANBERRIES FROM FRUIT D’OR, CRANBERRY SEED OIL EMULSION AND CHAR SKIN
  
  18.
- SEAL, JUNIPER BERRIES AND FOIE GRAS ”PÂTÉ EN CROÛTE”, ARONIA MUSTARD AND RADISHES
  
  20.
- BRAISED BISON RIB GLAZED WITH BIRCH SYRUP, CATTAIL HEARTS, DAISY BUTTONS, RUTABAGA AND SMOKED SASKATOON BERRIES *
  (1$ will be donated to the Quebec cancer foundation, in tribute to the late Mr. Gérald
  Legal, pioneer of gathering and education about edible plants in Québec and founder
  of Gourmet Sauvage)
  
  25.*
- CONFIT MUSHROOMS, BROWN BUTTER, LABRADOR TEA VINAIGRETTE, PORCINI NOUGATINE AND CARIBOUS LICHEN
  
  18.
- FOIE GRAS TERRINE, CHARLEVOIX PLUM PUREE, FRENCH TOAST WITH BOREAL SPICES, BERRIES WITH COUREUR DES BOIS **
  
  25. **
- QUEBEC CHEESES, CANDIED APPLE WITH ONIONS AND VERJUS, LOCAL GRAINS COOKIE AND BRIOCHE BREAD (75g or 150g)
  
  15./25.

* Hotel package : *Extra 3, **Extra 8
Also available gluten free.

Meat
- BRAISED BEEF CHEEK, JERUSALEM ARTICHOKE AND POTATO PATIA WITH BURDOCK, GRILLED HERB WITH GORRIA PEPPER AND WILLOW HERB TEA JUS **
  
  43.**
- DUO OF BLACK PUDDING WITH SWEET CLOVER AND CABBAGE PUDDING SAUSAGE FROM MARCEL AND ROBERT, MASHED POTATOES, BRAISED SHALLOT AND CHERRIES FROM ÎLE D’ORLÉANS
  
  29.
- CHARLEVOIX POULTRY BREAST STUFFED WITH HUCKLEBERRIES, BUTTERED BEETS AND CREAMY WINTERGREEN POLENTA
  
  33.
- BUTCHER'S CUT, BLACK GARLIC PARSNIP, RED CABBAGE PUREE WITH BALM POPLAR PONT NEUF FRIES AND BLACKCURRANT MADERIZED SAUCE *
  
  39.*

* Hotel package : *Extra 5., **Extra 10.
Also available gluten free.

Fish
- SEARED ARCTIC CHAR, WATERCRESS PESTO, WILD RICE AND GASPÉSIE RICE, CONIFER WHITE BUTTER
  
  35.
- ST-LAURENT REDFISH ON SHELLFISH BISQUE, NORDIC SHRIMPS AND SHELLFISH WITH GARLIC FLOWER, CRISPY BREAD AND SUMAC EMULSION *
  
  42.*
- SEARED SCALLOPS FROM ÎLES-DE-LA-MADELEINE PUFF PASTRY , LEEK WITH ANTOINE’S SEAWEED AND BACON HOLLANDAISE SAUCE **
  
  45.**

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

Vegetarian
- RISOTTO-STYLE WINTER VEGETABLES, WILD CARROT, TOMME DE KAMOURASKA AND APPALACHIAN TRUFFLE FLAVOURED OIL
  
  30.

Side order
- POTATO PUREE
  
  10.
- PONT NEUF FRIES
  
  10.
Delicacy
- PAN-SEARED OR TERRINE FOIE GRAS
  
  19.
- SCALLOP PER UNIT
  
  11.
- BLOOD PUDDING OR CABBAGE BLOOD PUDDING SAUSAGE
  
  9.

Dessert
- SEABUCKTHORN MERINGUE PIE, CEDAR ENGLISH CREAM
  
  14.
- BUCKWHEAT PRALINE CRÈME BRÛLÉE
  
  12.
- SALSAPARELLA ÎLE FLOTTANTE, NEUVILLE POPCORN AND SALTED BUTTER CARAMEL
  
  13.
- TIRAMISU WITH BOREAL CEREALS AND SPICES
  
  14.
- MAPLE MOUSSE, MAPLE WOOD SMOKED CORE
  
  14.

Also available gluten free.