Auberge des 3 canards, hôtel dans charlevoix >> Skip Navigation LinksGastronomy


Photos d'un plat

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.

7 a.m. to 11 a.m. and from 5:30 p.m. to 9:30 p.m.

Our legendary table d’hôte dinner
  • Appetizers
  • Soups
  • The Inn’s delicacy
  • Main Courses
      • Veal medallion with chopped hazelnuts and Muscat wine
      • Hot duck supreme, hot pepper and fresh mint pesto
      • Charolais beef terderloin from La Ferme Martel, flambéed in Cognac
      • Grilled Quebec red deer Rossini style, seared foie gras and our own cedar jelly*
      • Veal sweetbreads flambéed au Calvados, parmesan gnocchi, prosciutto and truffle oil
      • young goat leg, roots vegetables
      • Velvety salmon and shrimps, tomato, olives and anchovies salsa
      • Scallops with spices from La Ferme des Monts, broad bean risotto
      • Sesame crusted tuna mi-cuit, vegetables maki and wasabi caviar
      • Vermicelli and season vegetables sautéd, Migneron cheese and grilled pepper, beet carpacio
  • Desserts

$64/person * Dishes with supplement.


Taxes and a 15% service charge will be added to the bill.

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