This restaurant in Saint Jovite is famous for its Laurentian duck prepared à la rouennaise: made with a duck press to enhance the flavors of the "caneton" just as they do in Normandy. In fact, chef Olivier Tali is one of only 16 Maître Canardiers in the world and he prepares the duck table-side with theatrical flair. Other classic French specialties include an outstanding bouillabaise. Since this is Quebec, maple syrup naturally finds its way on the menu in unexpected dishes like squash soup. Tali uses organic and regional products and has just finished planting a herb garden in the back of the restaurant. Go with another couple, order a bottle or two of Bordeaux and prepare for a charming evening that is really a perfect mix of old and Nouvelle France. Note, the duck has to be ordered in advance.