À la carte menu

Foie gras,  Our Signature...

served with brioche bread

by Éric Borderon

 

Terrine with Armagnac << classic >> (50g)
marinated with Armagnac, vaccum cooked and aged for 2 weeks , elderberry jelly and ice cider cubes
23.

 

Seared with Guérande salt (80g)
sirupy duck juices with candied cherry, arugula leaves and brioche bread
32.

 

Fantasy in 7 artisanal methods (80g)
Duck foie gras from Le Canard Goulu farm experience
36.

 

Sturgeon caviar from New-Brunswick (30g)
served on crushed ice, blinis, soft quail egg, chive, shallot, lemon and sour cream
95.

 

Appetizers

Asparagus broiled
Fleur des Monts ewe melted cheese, Parma ham, soft quail egg, summer truffle and Banyuls vinaigrette
19.

 

Artichoke marinated
Duck from ``Au Goût d'Autrefois`` farm, smoked and salted Saint-Amour style, J. Leblanc olive oil, 

chilled pepper gaspacho
19.

 

Escolar Pacific
carpaccio with white soy sauce, layers of tartare and kohlrabi, green apple caviar
20.

 

Tomato Lacoste
warm goat cheese tatin, black olive crumble, red basil greens, aged balsamic glaze
19.

 

Giant shrimp seared with Espelette pepper
vacuum confit with foie gras, almond and coral mousseline, rice lettuce declined
23.

 

Soups

 

Lobster bisque and green pea soup
diced wild sockeye smoked salmon, snow crab legs, tarra
22.

 

Consommé tasty broth
emulsified with Reggiano parmesan cheese, truffle, duck confit ravioli and foie gras
20.

 

Pasture

 

Greens floral
fines organic lettuces and sprouts from daigneault farm, french shallot and Orléans mustard vinaigrette
13.

 

Cheeses fine Terroir selection 2 X 30 gr.
dried fruits, nuts, organic honey

apple and fine greens, black figue caramel

6$ per additionnal 30 grams
12.

 

 

Turf

 

Red deer from the Domaine Boileau
seared with Sarawac peppercorn, crispy wild mushrooms roll, poivrade sauce, chicoutai butter
42.

 

Rack of Lamb from Alberta
hazelnut, pistachio and honey crust, rosemary scalloped potatoes, syrupy cooking juices
43.

 

Natural beef Angus
aged and grilled strip loin from the Nordest farm, Yukon Gold rosace and italian flat beans,

long peppercorn braised juices
44.

 

Squab of 28 days from the Turlo farm

stuffed and confit legs, rosée breast, mashed artichoke and truffle, pressed juice emulsified with foie gras

53.

 

Surf

 

Lobster Gaspesie

court bouillon poached and grilled, shellfish cannelloni, spinach and fennel, urchin beurre blanc

45.

 

Big Eye tuna  Hawaii
tataki style, wrapped in eggplant, crispy sesame polenta fingers, ginger, curry, coconut milk infusion
42.

 

Scallops U10
stuffed with mushroom tartuffade, Jerusalem artichoke purée, Noilly Prat sauce pearled with white truffle oil

42.

 

A classic...

 

Sweetbreads and wild shrimps surf and turf
roasted butternut squash gnocchis, Swiss chard steams and leaves dome, morrel mushrooms and Samos Muscat creamed juices
47.