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“I feel that Spring is like a revival and also the season that renews the cycle that inspires my cuisine. My Tree to Table harvest of Spring takes place right on the restaurant’s property where we can be found tapping birch trees all around our forest for the annual Birch Syrup and Birch Vinegar production. This is the first celebration of the year and also the first of my 7 Seasonal Flavour Profiles that inspire all my dishes. My seasonal menus change often and inspiration is drawn largely from produce showcasing the abundance of Quebec and Canada’s rivers, lakes, fields and forests. Many of these treasures can be found right on our property and in season I and my team sometimes take our guests foraging to source this amazing wild produce!”
Discover the gourmet menu and the exceptional recipes of the Relais & Châteaux Chef. Enjoy a unique gastronomic experience with refined dishes and delicious cuisine in a renowned gourmet restaurant.