Yvan Lebrun’s motto is “simplicity and precision”. And it seems to have worked for this chef, originally from the little fishing village of Cancale in Brittany, and his partner Rolande, since together they have created one of the best restaurants in North America. His love of food, the pure delight of his guests, spurs him on to combine the very best of French and Quebec culinary tradition, the gifts of the sea and the land, and the noble and the rustic to. Here, hearts of palm are made into flour, dandelion honey becomes a smooth ice cream, maple syrup appears regularly in harmonious creations and, of course, oysters have a starring role.