Le Cellier

A rich and decadent starter, often praised for its luxurious taste and preparation.

"Had starters, foie gras, Blue cheese escargots. Damn that was nice."

Donald Maloley

A unique and flavorful twist on a classic French appetizer, combining tender escargots with the pungent creaminess of blue cheese.

"Escargo blue cheese, risotto with lobster tail and praline choco cake."

Louis Messier

A well-balanced appetizer featuring tender octopus paired with savory chorizo, creating a delightful combination of textures and flavors.

"Nous avons pris l’entrée de pieuvre et chorizo : sublime."

Anick MG

A tender and succulent cut of beef, slow-cooked to perfection, often served in a rich, flavorful jus.

"La joue de bœuf, fondante à souhait, hyper tendre dans son jus… un vrai régal."

natasha St-Amand

A creamy and flavorful risotto generously laden with fresh seafood, praised for its rich taste and perfect texture.

"J’ai pris le risotto au fruit de mer. Je vous le recommande allez a cette endroit! Super belle ambiance"

Manon Viau

A perfectly cooked duck breast, known for its tender meat and crispy skin, often accompanied by delicious vegetables.

"Le magret de canard était parfaitement cuit, un beau morceau, savoureux et tendre, accompagné de délicieux petits légumes."

natasha St-Amand

A rich and indulgent chocolate dessert with praline, offering a delightful combination of textures and sweetness.

"Et le dessert! une mousse-gâteau praliné chocolat, délicieux."

natasha St-Amand

A classic French dessert with a rich custard base topped with a layer of hardened caramelized sugar.

"Delicious supper, wappiti tartare, beef cheek and creme brule."

Louis Messier

A well-crafted cocktail with a pleasant kick, offering a refreshing and flavorful drink option.

"As an aside, the spicey margarita was really, really good!"

Linda Tyler