Our terrace is open. Check the menu here.


Braised pork estofado

Agreement: Grand Coteau Ingredients: 2 kilos of pork shoulder part capicolle (Olymel) 1 head of Quebec garlic ...

Ham croquettes with mustard sauce

Pairing: Versant Blanc Ingredients: 1 cup of chopped ham 1 1/2 cups mashed cooked potatoes 1/2 ...

Corn and bacon chowder

Pairing: Chardonnay La Côte Ingredients: 6 slices of bacon, cut up 1 chopped onion 3 cloves of garlic, chopped ...

Mac and cheese with lobster

Pairing: Chardonnay La Côte Ingredients: 1 1/2 lbs. cooked lobster meat 1/3 cup of butter 1 onion, chopped

Vietnamese Spicy Chicken Banh Mi Sandwich

Pairing: Versant Rouge Ingredients: 2 pounds of boneless chicken thighs 2 French baguettes Marina...

Tartiflette with Versant Blanc and Compton Cheese

Tuning: St. Pepin Ingredients: 450 grams of peeled and sliced potatoes 250 grams ba...

Baked Buttermilk Marinated Chicken Burger

Pairing: Versant Blanc Ingredients: 1.5 kg of chicken thighs 2 cups of buttermilk 1 1/2 teaspoons...

Ceviche of salmon and mackerel with lemon and basil

Pairing: Rosé wine Dressing ingredients : One green shallot, finely chopped 8 finely chopped basil leaves

Eggplant alla parmigiana

Pairing: Versant Rouge Ingredients: 2 large aubergines, sliced 1 inch thick 1/2 cup of olive oil

Turbot's Ceviche

Pairing: Pinot Gris Ingredients: 250 grams of turbot from the Gaspé Peninsula sliced into thin strips per person for ...

Greek-style pork and haloumi brochette

Tuning: St. Pepin Ingredients: For 8 servings 1 pork tenderloin, 500 grams, cut into cubes (or 2 pork bellies)

Cream of Asparagus with Lobster

Pairing: Versant Blanc Ingredients: For 8 servings 2 tablespoons of butter 1 onion, chopped 2 cloves of garlic
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