Discovery menu

Mise en bouche trilogy
         caviar, oyster and snowcrab

Duck foie gras
    homemade terrine with black fig
    blackcurrant reduction from Île d’Orléans

Lobster bisque
    sliced scallop
    corrall and vanilled sabayon

Shrimps ‘à la plancha’
    grated crackling fennel
    cream, stems and  leaves of rice lettuce

Declined piglet from Turlo farm
    seared girolles
    white truffle oil sauce

Fine Québec cheeses
    with Anicet honey, dried fruits and nuts

Cocoa Grand Cru
    flexible ganache, chocolate consommé
    fieldberries sorbet

Mignardise


Coffee, tea or herbal tea
    

    115.
    
    *Available until 9h30 PM