At Aux Truffes, everything you order is going to have a bit of truffle from just a whiff to a splash of oil, to the whole earthy truffle. Despite the common ingredient, Chef Martin Faucher's menu is never one dimensional. Aux Truffes offers one of Tremblant's finest dining experience with a menu that highlights the increasing gastronomical renown of the province.
Faucher's known for his pan-seared duck foie gras, from Mariveille in Quebec, served with a blood orange confit. He specializes in fresh game including Quebec deer and elk. He's as convivial as he is creative and loves to talk about his food inspiration with diners. The restaurant has been awarded 4 diamonds by CAA/AAA every year for more than a decade.