With much of northern Quebec covered by boreal forest (or Taiga, as otherwise known), chefs Jean-Luc Boulay (of Saint Amour fame) and the young Arnaud Marchand have built a truly seasonal, local restaurant highlighting the exceptional products of Canada‘s great north. Expect rich game, cold water fish, and delicious ice wines, with no olive oil or lemon in sight. The braised bison cheek was exceptional, and make sure you save room for the buckthorn pie with pine whipped cream—a delicious play on lemon meringue.
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Cuisine of the Boreal Forest
With much of northern Quebec covered by boreal forest (or Taiga, as otherwise known), chefs Jean-Luc Boulay (of Saint Amour fame) and the young Arnaud Marchand have built a truly seasonal, local restaurant highlighting the exceptional products of Canada‘s great north. Expect rich game, cold water fish, and delicious ice wines, with no olive oil or lemon in sight. The braised bison cheek was exceptional, and make sure you save room for the buckthorn pie with pine whipped cream—a delicious play on lemon meringue.
