THE RESTAURANT

À Table !

Explore our carefully curated dishes, blending tradition with modern bistro cuisine.

Starters:

Homemade olive bread with dips – 12

Served as individual loaves, our homemade sourdough bread, prepared fresh daily, comes with a small dish of mixed olives and three house-made spreads: roasted garlic spread, maple butter, and the chef’s specialty.

Tasting platter – 34

A rotating selection of two local cheeses, house-made rillettes and cured meats, served with homemade croutons, seasonal fruits, assorted jams, and nuts.

Beef tartare with bone marrow – 19

Fresh beef tartare, prepared with house-made garlic mayonnaise, bone marrow, seasonal herbs, and a cured egg yolk, accompanied by homemade croutons.

Trout gravlax – 15

Fresh squid-ink cured trout gravlax, served with house-made crème fraîche and a homemade pomegranate vinegar.

Homemade ricotta – 17

Homemade ricotta, served with house-made sourdough bread, smoked cherry tomatoes, basil caviar, and homemade garlic chips.

Consommé – 15

Mushroom consommé, black garlic, and truffles, topped with puff pastry.

Main courses:

Chef Nadeau-Bourque’s signature dish: Duck – 38

Pan-seared duck breast with thyme jus, served with a quail egg and sunchoke purée, all presented in a “nest” of crispy potato threads.

Venison – 

Venison tataki with a boreal spice crust, forest mushroom sauce with Québec amaretto, samphire, and pan-seared with house-made bacon lardons.

Cornish hen – 31

Half Cornish hen, served with garlic Brussels sprouts.

Cod Wellington – 36

Black cod Wellington, served with an Aurora sauce and buttered endives with hazelnut.

Roasted eggplant – 30

Eggplant, served with beet purée, puffed quinoa, parsnip, and a black garlic balsamic reduction.

Homemade gnocchi – 27

Egg-free homemade gnocchi, served with butternut squash purée, house-made crème fraîche, grilled leeks, shallots, Kalamata olives, roasted pistachios, and crispy sage.

DESSERTs:

Seasonal macaron trio – 

Crème brûlée – 

Inspired by Massimo Bottura and his famous lemon tart, Chef Nadeau reinterprets a classic dish with creativity and local flavors.

after dark

Nightlife

Dive into our evening atmosphere: signature cocktails, vibrant energy, and all the charm of Bosquet nights. Late night is coming… summer 2026!
As the day comes to an end, our bistro takes on a new rhythm. The lights soften, the music warms the room, and the atmosphere becomes both intimate and lively. Whether you’re here for a crafted cocktail, a late-night bite, or simply the joy of good company, our evenings are designed to invite you to linger a little longer than expected. And this is just a taste… late night arrives next summer. Sit back, relax, and let the night unfold around you.