trip fr

CAA prix 5 diamants

trip fr




Tradition & Contemporain around The Sea and The Ground

Menu prepared for every guest at the table - 115$/pers.

Wine pairing available – 99.$/pers.


Mise en appétit


Flounder lamelles and shrimp - célery rave and fennel, shellfish cream with tarragon, mâche leaves




Duck liver terrine, pâté en croûte and cream acidulée –  pear of meat juice and red wine, gizzards salade and cranberries




Roasted scallop gremolata - endives, onion perle, sea urchins cream, grapefruit bitter




Char fillet from Charlevoix and Dubarry- cauliflower somités, chanterelles tube,

mini leeks Agliata, sauce safran


Main course


Roasted duckling breast– rutabaga purée, cipolini viennoise, turnip truffé, sauce Bigarade and cereales




Bass fillet– spinach with vervain butter and aneth, armillaires ventrue, Macaire potato and soubise


The desserts


L’after dessert


Cheeses  - from here & elsewhere -  crispy bread – hypocrsas jelly– 7.95$ piece



 The link between you and us- The Culinary Thinking