Gaspésie Sauvage
Brin-Nature
Signé Caméline
Ferme Les Produits d’Antoine
Ferme Bourdelais
Les Serres de la Vallière
Ferme et Vinaigrerie Du Capitaine
Aux Terroirs
Racines boréales
Ferme Turlo
A gastronomic and creative space, our restaurant offers a boreal-inspired cuisine that emphasizes our nordicity by highlighting local artisans and fresh regional products. Because nature does things so well, we wanted to create a menu of tasty and amazing dishes that will make you discover the best it has to offer, one season at a time…
To discover: an ephemeral and evolving menu that changes with the seasons. An eco-responsible approach to gastronomy that focuses on quality versus quantity. A thoughtful, refined and intelligent gastronomic experience combining hospitality and know-how to offer unique and extraordinary moments.
Raphaël Podlasiewicz Executive chef
Jason Bowmer Chef de cuisine
Judith Martineau Chef de cuisine
Milla Coutanceau Service manager
The Nord restaurant draws its raison d’être from the richness of the terroir and the expertise of local artisans. Its mission is to offer a taste of the variety of foods grown, raised, produced and harvested here, from the most common to the least known. We source our ingredients from local producers because we want to pay tribute to their colossal and masterful work, support the local economy, encourage sustainable eating and, quite simply, offer exceptionally high-quality, delicious products that are always fresh.
Appetizers Soup of the day Artisanal bread and boreal butter (pf)(nf) 10.50 Hasselback potato with hot-smoked salmon Fluffy sour cream, cranberries, marinated onions, chives (pf)(nf)(gf) 16.50 (+2) Roasted squash Barley croquettes, variation on squash, camelina, arugula (pf)(nf)(lf)(v) 14.50 Pork rillettes from Turlo farm Cedar and mead jelly, kohlrabi, camelina, spruce flavoured apple compote, spiced focaccia (pf)(nf)(lf) 15 Artisanal bread Boreal butter (vg) 4 To share Artisanal platter Local cheeses, meat and fish charcuteries, condiments, croutons 34 Burrata cheese and spiced focaccia Marinated raw winter vegetables, pears, fruit chutney, roasted nuts and black garlic condiment (pf)(vg) 30
Please mention any intolerance or allergy to your waiter. Allergen pictograms are for information purposes only. Unfortunately, we cannot guarantee the total absence of contact with one or more allergens, but we can assist you in choosing a dish that will suit your allergies, intolerances or eating habits. Menu subject to change without notice.
Main dishes Pulled lamb from Québec sandwich Black garlic aioli, camelina mustard, marinated turnips, winter vegetables coleslaw Served with greens and vinaigrette of the moment (pf) 25 Roasted organic fowl supreme from Les Produits d’Antoine farm Root vegetable pot-au-feu flavoured with Labrador tea, parsley, horseradish, maitake (pf)(nf)(gf) 33 (+5) Mushroom mørrebrød (Scandinavian open-faced sandwich) Sunflower ricotta, black garlic and wild caraway aioli, camelina caviar Served with soup of the day (pf)(lf)(v) 24 Trout gravlax Fennel confit, radish and winter cucumber, sea buckthorn jelly, buttermilk, herb oil 27 Desserts Apple confit and sweet clover shortbread cookies Cream of squash, crab apples, cranberries, spiced caramel (pf)(nf)(vg) 13 Plant-based chocolate crémeux Brownie, textures of beetroot, blackcurrant (pf)(nf)(lf)(v) 13 Hazelnut moelleux Cedar, variety of winter strawberries from Les Serres de la Vallière, ginger from Québec, crispy meringue (gf)(vg) 15 (pf) (nf) (gf) (lf) (v) (vg) Peanut free Nut free Gluten free Lactose free Vegan Vegetarian
Hot drinks Americano 3 Espresso 3 Cappuccino 5 Latte 5 Hot chocolate 6 Tea/herbal tea 4 Other drinks Loop naturally fermented soda 5 Carbonated natural spring water 4/7 Lao kombucha 6.50 Nord x Lao kombucha Boreal tonic 6.50 Loop juice 6
(o) (bd) (n) (s) Organic Biodynamic Natural Sustainable
mention any intolerance or allergy to your waiter. Menu subject to change without
Whites Vidal Vidal classique, Côte des Limousins, Canada, Québec 14 /66 Pinot Grigio Solatìa, Ca Vescovado, Italy, Venetia (o) 14 /66 Riesling Dolomite, Cave Spring, Canada, Niagara Peninsula 15 /70 Sauvignon blanc Le Petit Lieu-Dit, Baudry-Dutour, France, Loire (s) 15 /72 Chardonnay Paquet Montagnac, Famille Paquet, France, vin de France 16 /78 Reds Tempranillo/Merlot Abril, Azul y Garanza, Spain, Navarre (o) 14 /66 Pinot noir/Merlot/Schiava Cuvée T, Tramin, Italy, Alto Adige 15 /72 Sangiovese/Canaiolo/Merlot Rosso di Montepulciano, Salcheto, Italy, Tuscany 15 /72 Marquette/Baco noir Fraîcheur du fleuve, La Seigneurie de Liret, Canada, Québec (n) 15 /72 Pineau d’Aunis Coeur de Loup, France, Loire (o) 16 /76
Please
notice.
Rosés Nebbiolo È! Rosato, Poderi Cellario, Italy, Piedmont (o) 14 /66 Vidal/Seyval/Sabrevois Vignoble du PicBois, Canada, Québec 15 /72 Oranges Welschriesling/Traminer/Pinot gris Mulatschak, Meinklang, Austria (n) 16 /78 Sparkling wine Macabeu/Xarel-Lo/Parellada Cava Reserva Brut, Can Suriol, Spain, Catalonia (bd) 16 /75 Beer Draft Selection of beers from local microbreweries 9 Alcohol-free 7 Cider Nord x Fleuri Saint-Joseph-du-Lac, Canada, Québec Raspberry, haskap and fir 9
Please note that the menu can be modified without prior notice.
Cocktails Säker Amaretto, cherry liqueur from Du Capitaine farm, cherry and ginger syrup, plant-based emulsifier Sour, smooth, fruity 16 Vinter El Chapleau, Rosemont orange liqueur, squash, sea buckthorn, pumpkin seeds Spicy, smooth, vegetal 15 Syra Boreal gin, Sivo raspberry liqueur, cedar syrup with raspberries from Ferme Bourdelais, egg white (Plant-based emulsifier available) Sour, smooth, fruity 15 Fänkäl Rosemont whisky, absinthe, apple and fennel syrup, cider Herbaceous, full-bodied, fruity 16 Herboriste Calendula herb liqueur, vodka, dulse and cucumber syrup, herb oil Herbaceous, fresh, vegetal 15 Mocktails Depending on the inspiration of the moment 12
