Restaurants cuisine régionale Orleans Island

Chef Alexandra Gagné varies her menu according to season and arrival. On the menu, exquisite dishes such as salad with prawns, snow crab, apples and lime mayonnaise; pan-fried blood sausage with maple sap vinegar from Ferme du Capitaine and caramelized apples with maple syrup from Relais des Pins; mushroom ravioli with smoked sorrel cream sauce, wild mushrooms from the Ô Champignon urban mushroom farm and Parmesan cheese. A lovely terrace is available for aperitifs and/or meals.