If you are willing to put aside your habits the time to enjoy a gourmet break, you will discover new flavours…
Game meat is very rich in high quality proteins and has almost no saturated fats.
➤ Confit duck leg parmentier with scalloped jerusalem artichokes and sweet clover, roasted cabbage with duck fat and herbs, pumkin seed crumble and cooking jus
➤ Meat cheek of the day braised in organic red currant vinegar, old fashionned potato purée, glazed carrots, seared mushrooms*
➤ Angus beef hanger steak with peppery green alder, braised celery root, cipollini onions, pont-neuf fries and charred onion hollandaise sauce*
➤ Roasted chicken breast, beluga lentil ragout, caramelized squash, sauteed oyster mushrooms, red wine sauce ¹
➤ Chef’s plate to share : tartiflette with braised venison, Pied de Vent cheese from Îles de la Madeleine, mixed greens*
➤ The bistro’s blood pudding duo: my father and Marcel’s cabbage and leek blood sausage, the traditional black pudding with boreal spices, roasted apples and roasted potato purée
Extra pan seared foie gras 15$
1 : With the purchase of this dish, $1 will be donated to the Fondation Portage
* Hotel package : Extra 5.
➤ Also available gluten free.