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A timber barn on a working farm in the Lanaudière countryside, where the single set menu changes with whatever was just harvested. The chef, originally from Réunion Island, folds those roots quietly into produce that was likely growing outside that morning. Maple syrup is made in-house, birds roam free, and the whole thing is cooked to order. It's the kind of country restaurant where the room and the plate are telling the same story.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to put on record.
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