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More InfoOur Recipes
The Auberge's cuisine is both traditional and daring. Regional products such as market produce from Jean Leblond, fish from Fumoir Dallaire, and lamb from Éboulemontaise Farm ensure that our cuisine remain satisfying and varied.
Our foie gras is a time tested favourite of our patrons. In order to continue serving this popular selection and to maintain the high quality of our cuisine, we now offer only foie gras from ducks raised locally.
Our wine list has a wide selection for a perfect complement to any dinner, from classical choices from France to pleasant surprises of the New World. Enjoy your meal with a simple, affordable wine or - in special occasions - sample a vintage wine.
Main Courses
- Organic bone-in pork loin chops from Charlevoix, Port, citrus fruits and chocolate sauce
- Veal Filet Mignon over Portobello with "1608" Cheese Raclette and Roasted Hazelnut Sauce
- Strawberries and white chocolate muffins
- Charlevoix Lamb in Two Styles
- Hot-Cold Maple Bananas Pudding
- Cherry tomatoes of "Les Serres Lacoste" salad with smoked sea salt, 'Deo Gracias" cheese, basil sauce and "Yukon Gold" chips
- Moelleux Hazelnut and Chocolate, Amaretto Ice Cream
- Energy bars for the hiker
- Orange Muffins
- Duck Breast, Apple Sauce and Spice
- Loin and Liver of Lamb on Hot Salad, Ginger and Soya Dressing
- Ratatouille Salad with Saffroned Tomato Sauce
- Crème brûlée, white chocolate and blueberries
- Osso-Bucco of the Chef
- Quail Trilogy to Cantaloup Emulsion
- Succulent Red Wine Pear Terrine With Mandarin Orange Sorbet
- Jasmine Tea Ice Milk In Vanilla Roasted Pineapple Basket
- Far North Caribou with Spices, Apples and Molasses
- Venison Undercut with Apple Caramel Sauce
- Delicious Stewed Pearl Onions