Au Pied de Cochon

A decadent twist on a Québec classic, this poutine features hand-cut fries, cheese curds, and a generous portion of pan-seared foie gras, all smothered in a rich, velvety gravy.

Half a duck, seared and then slow-cooked in a sealed can with herbs, spices, and an aromatic broth. Opened tableside for an immersive experience.

A delightful dessert that balances sweet and savory. A classic maple pecan pie served alongside a scoop of unique foie gras infused ice cream.

A whole pig's trottoir, braised until tender, then grilled to crispy perfection. Served with a rich, reduced sauce and mashed potatoes.

A refined take on the classic, featuring house-made terrines, artisanal cheeses, pickled vegetables, and crusty bread. A perfect starter to share.

Light and airy potato gnocchi tossed in a creamy sauce with crispy bacon lardons, wild mushrooms, and fresh herbs. A true comfort dish.