A wonderful "head to tail" pork terrine.
Tarte nicoise, Provencal puffed pastry topped with chopped black olives, anchovies, goat cheese and braised onion all sided with arugula salad.
Their fries were very good.
Seasoned, well tetxured bison steak tartar was topped with chopped pistachios.
Perfectly cooked seared foie gras.
A combination of very good blood sausage (on the right) and a nicely smoky Montbeliard sausage on a bed of very tasty sauerkraut braised in white wine.
Marvelous gravy, rich, silken texture with concentrated flavour.
A perfect bouilliabaise with seared striped bass, tiger shrimp, scallop all in a bouillabaise sauce, topped with julienned cantale cheese, sided with garlic croutons and a nicely garlicky rouille.
Delicious beef tripe braised in tomato and strong Quebec beer sauce, topped with braised shallot.
A wonderful vegetarian medley of foraged mushrooms, beets, kale, roasted pepper, carrot, walnuts and jerusalem artichokes.
Classic tarte au citron with fresh fruits.