Just a stone’s throw from the Saint Lawrence river, a warm restaurant where chef Yvan Lebrun reigns supreme in a low-key, elegant setting. Same simplicity and sobriety in his cuisine which testifies to a passion to work with and enhance the quintessence of the product. Loin of lamb, duck and foie gras from the Goulu farm, scallops and crab from the Mingan islands (in season) as well as yellow pike from Saint-Pierre Lake.