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
  
  Homemade waffle, whipped cream and maple crisp, Fruits D'Or cranberries and sarsaparilla apples
  
  26.
- La ferme
  
  Brioche croque-madame with duck confit and shallot, La Religieuse cheese and tangy bitter lettuce
  
  29.
- Le Pêcheur
  
  Warm smoked char and poached egg on seaweed french toast, grilled Élisabeth zucchini and fresh herb emulsion
  
  28.
- La Récolte
  
  Breaded sheep's tomme, ratatouille, confit tomatoes with gorria pepper and cucumber sour cream
  
  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
- Foie gras parfait with maple eau-de-vie, berries and brioche bread
  
  +15.
- Cappuccino onion soup
  
  +9.
Main dishes
- Pork sausage with Neuville corn, creamy polenta and green alder mustard sauce
  
  29.
- Cavatellis, roof herb pesto, tomato confit
  
  29.
- Crispy Arctic char, Nantes butter with squash and juniper
  
  34.
- Braised beef cheek of the day
  
  43.
DESSERTS
- Iced parfait with spikenard and cocoa nibs, maple caramel
  
  +7.
- Chocolate mousse with wild celery root and brownie chips
  
  +7.

PAN SEARED DUCK FOIE GRAS

+19.

Appetizer
- SOUP OF THE DAY
  
  13.
- ONION SOUP CAPPUCCINO STYLE, CROUTON WITH LOUIS D'OR CHEESE
  
  16.
- GUINEA FOWL LIVER MOUSSE TARTLET WITH WHITE ELDERBERRY AND BALSAM POPLAR, UNRIPE ELDERBERRIES
  
  19.
- ST-TITE HEIRLOOM TOMATO CARPACCIO WITH TANSY, BLACK GARLIC EMULSION AND HOMEMADE FOCACCIA
  
  17.
- RAW GASPÉSIE SCALLOPS WITH RHUBARB AND GINGER, CUCURBITS WITH AGASTACHE *
  
  21.*
- BISON TARTARE WITH RED CURRANTS, CARIBOU SHALLOTS, CATTAIL HEARTS, HEMP OIL AND MAPLE LICHEN BY M. PINETTE * (1$ will be donated to the Quebec cancer foundation, in tribute to the late Mr. Gérald Le Gal, founder of Gourmet Sauvage)
  
  20.*
- ST. LAWRENCE REDFISH TEMPURA AND CAESAR-STYLE GRILLED CABBAGE SALAD WITH ROASTED CAMELINA
  
  18.
- FOIE GRAS TERRINE WITH BOREAL ANISE AND BIRCH SYRUP GALETTE, ROASTED ÎLE D'ORLÉANS STRAWBERRIES WITH CICELY CONDIMENT **
  
  25.**
- QUEBEC CHEESES, CHAMOMILE HONEY FROM OUR BEEHIVES AND HOMEMADE BREAD (75g or 150g)
  
  15./25.

* Hotel package : *Extra 4, **Extra 8
Also available gluten free.

Meat
- BRAISED BEEF CHEEK, RATATOUILLE OF ÉLISABETH'S VEGETABLES WITH SWEET WOODRUFF, CHORON SAUCE AND CRISPY VEGETABLES **
  
  43.**
- BLACK PUDDING AND CABBAGE PUDDING FROM MARCEL ET ROBERT, CRISPY POTATO LAYERS, BROCCOLI FROM BEAUCE AND POULTRY JUS WITH APPLE AND SPIKENARD
  
  29.
- CHARLEVOIX CHICKEN BREAST, QUEBEC GRAIN RISOTTO WITH FRESH HERBS AND THALIA, BURNT LEEKS AND BUTTER WITH AMERICAN LARCH
  
  33.
- BUTCHER'S CUT, ONION PURÉE WITH SARSAPARILLE, GARDEN VEGETABLES, PONT NEUF FRIES AND GRAND VENEUR SAUCE *
  
  39.*

* Hotel package : *Extra 6., **Extra 10.
Also available gluten free.

Fish
- GASPÉSIE HALIBUT WITH GARLIC FLOWER, PAN-FRIED BEANS AND FISH VELOUTÉ WITH BAS-DU-FLEUVE SALTED HERBS *
  
  40.*
- SURF AND TURF OF PORK BELLY AND SEAFOOD, NEUVILLE CORN, ELISABETH SQUASH, BITTER LETTUCE SALAD WITH SEASONAL FRUITS AND KM12 SPICE SAUCE
  
  37.
- SUF AND TURF OF SEARED SCALLOPS AND SEAL BREAD, ROASTED CAULIFLOWER WITH CARAWAY AND DULSE BUTTER, MUSHROOMS OF THE MOMENT AND CAULIFLOWER MILK WITH LABRADOR TEA **
  
  46.**

* Hotel package : *Extra 7., **Extra 11.
Also available gluten free.

Vegetarian
- VEGETABLE TIAN, SHEEP TOMME CROQUETTES AND TAGETES SALAD WITH CRANBERRY SEED OIL
  
  30.

Side order
- VEGETABLES OF THE DAY
  
  10.
- PONT NEUF FRIES
  
  10.
Delicacy
- PAN-SEARED FOIE GRAS
  
  19./25.
- SCALLOP PER UNIT
  
  11.
- BLOOD PUDDING OR CABBAGE BLOOD PUDDING SAUSAGE
  
  9.

Dessert
- SEABUCKTHORN MERINGUE PIE, SPIKENARD ENGLISH CREAM
  
  14.
- WINTERGREEN CRÈME BRÛLÉE
  
  13.
- BLACKCURRANT, HONEY AND SWEET CLOVER VACHERIN
  
  14.
- TIRAMISU WITH BOREAL CEREALS AND SPICES
  
  14.
- MAPLE MOUSSE, TENEBRIO COOKIE AND MAPLE WOOD SMOKED CORE
  
  14.

Also available gluten free.