restaurant is located in a lovely spot across Lac Ronde, newly renovated
The decor is pleasant, seating
comfortable, service very personable, and the menu quite enticing.
I chose the lunch Table d'hôte which
includes a soup, main dish and a desert.
soup was carrots with cumin and orange juice which was delightful.
The main dish was eggs served on a bed
of puréed spinach, with a crispy pastry topped with caramelized onions,
two eggs (slightly cooked yoke still runny) and Arugola salad on top.
The blend of textures and tastes was
The small whole-wheat bread rolls were
warm and served in a small basket.
The desert was a
panacotta topped with a cherry jelly.
Coffee in this restaurant is Espresso
and it was done well too.
A very good meal!
The chef is Michael Lessard who worked
in the recently closed "L'Eau à la bouche" - This location really fits
I visited again on July 4th, with two friends.
Once again the service was impecable, the plates had a great aroma,
looked good, and tasted delicious. All three of us enjoyed our
this time I took a green pea soup with chives and
cream and a guinea fowl dish, de-boned legs stuffed with meat served
with a caramelised onion sauce, purée of carrots and baby carrots.