Bistro boréal

At lunchtime, a weekly menu portrays generous, flavourful and accessible dishes, bistro boréal. In the evening, refinement is the word of honour: delicate treasures of the sea, noble proteins, flavourful vegetarian dishes and balanced desserts seduce the senses. Served on Saturday and Sunday at 10AM, the signature brunch is inspired both by the territory and the seasonal cycle to delicately awaken the taste bistro boréal.

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Reservation Order online.

Bistro boréal

About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable. Our experts personally appraise each choice in terms of their overall enthusiasm for it. Our star system does not denote hotel amenities but it does denote the level of our approval. A place with one star is worth a look—after all, it made the list. A rating of two stars means it's excellent, and three stars is the highest praise we give.

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About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable.

Bistro boréal

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Reservation Order online. Boreal bistro Where northern territory and French know-how meet at a crossroads. View menus. Northern cuisine With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. Arnaud Marchand. Jean-Luc Boulay.

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In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Reservation Order online. Extras Green salad 9. A rating of two stars means it's excellent, and three stars is the highest praise we give. Seared mushrooms Website created by Instynct Privacy Policy. French toast with spikenard, hay whipped cream, fresh fruit caramel and homemade granola. Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread. Website created by Instynct. View menus. Our star system does not denote hotel amenities but it does denote the level of our approval.

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Gift card Buy. If you are willing to put aside your habits the time to enjoy a gourmet break, you will discover new flavours…. Nordic cuisine is rich in essential nutrients, like monoinsaturated oils with a high content of omega-3 and omega-6 fatty acids. Braised beef cheek, celeriac puree with spices, caramelized onions with vincent's morello cherries. About our rating system. Served on Saturday and Sunday at 10AM, the signature brunch is inspired both by the territory and the seasonal cycle to delicately awaken the taste buds. Jean-Luc Boulay. Note : This information was accurate when it was published, but can change without notice. Northern cuisine With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. Braised beef cheek, celeriac puree with spices, caramelized onions with vincent's morello cherries Top Picks Paris Washington, D. Frommer's Montreal day by day Buy Now. Website created by Instynct Privacy Policy. La ferme Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread Seared mushrooms