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A bring-your-own-bottle restaurant inside an 1880 house in Vieux-Saint-Eustache, with weathered wood and the general feeling that the building has opinions about locally sourced food. The kitchen leans hard into Québec terroir, wild plants, boreal herbs, and house-made marinades, and the menu shifts with what the season is actually offering. Generous plates, no corkage anxiety, and a room that makes the whole project feel less like a trend than a given.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Beef tartare
“The beef tartare, tenderized with sunflower oil, is combined with marinated celery root and cranberries”
Michelin Guide -
Miso- and maple-glazed duck breast
“the miso- and maple-glazed duck breast is accompanied by a beet purée and pan-fried maitake mushrooms.”
Michelin Guide
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