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Fall menu


Soup of the day                                                                                         5.


Les Trois Petits Cochons’s  black pudding with apple and tomato chutney                    10.

Home made gnocchis with Brome Lake duck, aragula and parmesan                           11.

Homemade smoked salmon served on La Mie Breton bread with  marinated onions       12.

Scallops in an oyster espuma with kale chips and bacon                                            13.

Bundle of wild mushrooms with a 1608 cheese, from Charlevoix, sauce      15.                                                                     

Main course

Grilled salmon on a bed of tomatoes and fenel                                                         24.                                                  

Highland macreuse served with red cabbage                                                            25.

Three-way lamb osso bucco with safran risotto                                                        26.

Brome Lake duck confit with seabuckthorn sauce                                            27.                                                          

Veal cutlet with wild mushrooms, hazelnuts and celeriac puree                               28.

Choice of dessert

Sweetness of the moment                                                                            5.


Antillean latte                                                                                   extra 4$

Sortilège cappucinno                                                                      extra 4$

Madrigal’s coffee                                                                               extra 5$

Coffee or tea 


Table d'hôte four courses:          $ 44 / person    

Taxes and gratuities not included