The brigade
Who is on the pass
We do not publish portraits. The names, the work, and the producers are the record.
Executive chef
Cédric St-Pierre
Sous-chef
Soufiane Hanbali
The cooking is brasserie cooking: stocks, grill, raw bar, pastry. Product is Quebec and the Gulf of St. Lawrence first, France when it is the point of the dish (Burgundy snails, Sauternes, the Comté crust).
Where the food comes from
- Magdalen IslandsScallops, lobster
- LanaudièreBeets, market vegetables
- Saint-ThomasSeasonal vegetables for the char
- Rougié, MontérégieDuck foie gras
- East CoastOysters on ice
- Quebec dairiesChèvre, the cheese plate
The cellar
There is no named sommelier on the site because the cellar is walked by whoever is on the floor that night. Ask. The glass list is on the carte; bottles are presented at table.
Kitchen notes and producer questions go through the maître d' at the house number.