Ever since it’s beginnings over 50 years ago, our holiday resort has developed a culinary tradition which has earned it many distinctions over the years. Your stay at the Inn would not be complete without taking part in the culinary experience Chef Mario Chabot reserves for his clientele.

Veal medaillon with chopped hazelnuts and Muscat wine

Hot duck supreme from La Ferme Basque, port sauce and wild mushrooms

AAA beef tenderloin, flambéed in Cognac

Grilled Quebec red deer Rossini style, seared foie gras and our own cedar jelly  10$

Veal sweetbreads flambéed in Calvados, parmesan gnocchis, prosciutto and truffle oil

Seared red snapper , scallops and shrimps broad bean risotto

Sesame crusted tuna mi-cuit and citrus basil oil

Tofu cromesquis, spiced red pepper coulis and grilled vegetables