Chez Mathilde

Tadoussac sits where the Saguenay Fjord pours into the St. Lawrence, and the kitchen leans hard into that geography. This is a tasting-menu restaurant open only a few months a year, built around two tracks: one follows the land, with garden vegetables, foraged plants, and game; the other follows the river, with snow crab, lobster, and halibut. The seasoning stays spare so the ingredients do the talking, which takes some confidence when your ingredients are this specific to a place.