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Restaurant-caterer with a nice patio makes a cuisine based on vegetables and fresh products.
Tucked away behind the château, this restaurant-caterer with its pretty patio has a bistro look. Its name clearly sets the trend, with a focus on vegetable-based cuisine. Fresh, seasonal produce, mostly local, and bistro cuisine inspired by the owner's travels, such as chicken tagine with preserved lemons. Other original dishes include homemade foie gras marinated in Quebec's finest snow, followed by hake pavé with Ribot milk emulsion and sliced cabbage. For dessert, for the curiosity of the title, there's the cheater's chocolate fondant.
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