Kitchen galerie

Chef Mathieu studied in several starred restaurants abroad, notably in France, before serving his own cuisine in Montreal, a cuisine that is defined above all by a particular attention to raw materials. This is evidenced by the high quality products, sourced exclusively from small producers, that are highlighted in each of his creations. Among them: oysters with foie gras or beef rib with truffles. Generous, the dishes sublimate with elegance all the richness of the Quebec soil.