Bistro boréal

At lunchtime, a weekly menu portrays generous, flavourful and accessible dishes.

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Reservation Order online. Boreal bistro Where northern territory and French know-how meet at a crossroads.

Bistro boréal

About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable. Our experts personally appraise each choice in terms of their overall enthusiasm for it. Our star system does not denote hotel amenities but it does denote the level of our approval. A place with one star is worth a look—after all, it made the list. A rating of two stars means it's excellent, and three stars is the highest praise we give.

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About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable. Our experts personally appraise each choice in terms of their overall enthusiasm for it. Our star system does not denote hotel amenities but it does denote the level of our approval. A place with one star is worth a look—after all, it made the list.

Bistro boréal

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Reservation Order online. Boreal bistro Where northern territory and French know-how meet at a crossroads. View menus. Northern cuisine With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy.

Sensory biting toys

March 14th and 15th menu. Jean-Luc Boulay. View menus. Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Main dishes Duck magret, glazed vegetables, carrot puree and marchand de vin sauce Extras Green salad 9. La ferme Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread Gift card Buy. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Portions are generous, especially at brunch Sat—Sun, 10am—2pm.

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Lunch menu available every Thursday and Friday from am to pm. Our experts personally appraise each choice in terms of their overall enthusiasm for it. View our full list of Restaurants in Quebec City. Gift card Buy. Quebec walleye, roasted cauliflower and spicy Charlevoix sausage condiment Nordic cuisine is rich in essential nutrients, like monoinsaturated oils with a high content of omega-3 and omega-6 fatty acids. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. Served on Saturday and Sunday at 10AM, the signature brunch is inspired both by the territory and the seasonal cycle to delicately awaken the taste buds. Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread. If you are willing to put aside your habits the time to enjoy a gourmet break, you will discover new flavours…. Seared flat iron steak, sunny side-up egg, poutine and fir hollandaise sauce.