Where to eat ? Enriched by its experience and stimulated by creativity, the kitchen team has been evolving since the beginning in 1993. We offer a refined cuisine at the image of Charlevoix and its regional products; La Ferme Basque’s duck, St-Urbain’s Emu, La Maison Dufour’s cheese and our local gardener’ organic vegetables, to name a few. All of the Charlevoix’s producers are indicated in the Taste Trail. Our wild berries are picked nearby, the mushrooms are from the forest and a number of other edible native plants, herbs and flowers come form our garden.
We try to keep as close to nature with fresh seasonal products.
Our menus will be subject to change depending on arrivals and seasons. The + is a supplement added to the plate
The Chef's Bite-size appetizers
Smoked salmon dome, with goat cheese and a pink grapefruit dressing +
Wild game terrine made in Charlevoix, with a small fruit chutney
Home made beef tartare and its condiments +
Saussage 'Le Brasier' and its melon salad +
Snail pasta with olive oil and sorel sauce
Feuilleté of calf sweetbread with Pednault cider +
Soup or cream of the day, salad and tomato juice cocktail
All our dishes are served with vegetables of the season
Filet of Beef , marinated in five peper sauce. +
Chicken supreme topped with lovage bread crumbs
Quebec pork loin, with porto and grilled garlic
Poached salmon filet, white butter and Triple Sec
Pan-fried scallops with Pastis sauce +
St-Urbain's emu medallion, raspberries and rosemary +
Magret of duck , served with teragon sauce +
Dessert of the day
Walking on our property, you might catch a glimpse of our chef picking some fresh herbs. Indeed, most of our dishes are decorated with edible flowers and herbs taken from our own yard. In that way, our crops add a subtle dose of freshness to our cuisine which you can appreciate.