This restaurant with a simple, bright decor, which takes its name from the iconic balsam fir tree, has the convivial atmosphere of a neighbourhood bistro, where friends meet to share plates and bottles of wine. In the kitchen, Samuel Boyer (formerly at Le Mousso and Le Club Chasse et Pêche) cooks up flavoursome modern cuisine: chicken liver mousse with mead, radish and turnip tartlets, halibut accras with seaweed, and a blackcurrant and rhubarb dessert – to be washed down with natural wine from a fine selection. This gourmet hideaway in the Laurentians is irresistible.

11.6km

Loiseau d'à Côté

Traditional Cuisine

$$$

Opposite Saint-Sauveur Church, this unusual-looking building resembling a small castle houses the restaurant of chef Alexandre Loiseau and Sandra Côté. The traditional cuisine served here is made using impeccable local produce: knuckle of suckling pig from the Gaspor family farm, boudin noir and maple-glazed sweetbreads, or flat iron steak cooked with mushrooms and red wine. Lunchtime revolves around a set menu formule (with optional extras); the evening à la carte menu offers more choice. Delicious desserts and a warm welcome seal the deal – a lovely place.

11.5km

Le Géraldine

Regional Cuisine

$$$

In the historical area of Vieux-Saint-Eustache, this restaurant occupies a house dating from 1880 with charm to spare. The timeless cachet of the dining room done out in weathered wood echoes a cuisine deeply rooted in Québec's terroir. Priority is given to produce from small-scale local suppliers, a commitment for which it has received official recognition. The menu celebrates the seasons and the region's abundant produce: wild plants, boreal herbs, and house-made marinades add character to the generous plates. The beef tartare, tenderized with sunflower oil, is combined with marinated celery

38.6km

Asteur

Modern Cuisine

$$$$

At Asteur, which is housed in an elegant 19C stone building, chef Olivier Robillard devises ambitious cuisine. Against a backdrop of old beams, midnight-blue walls and white tablecloths, the experience unfolds like a fairy tale, each chapter of the leather-bound "storybook" being revealed by the kitchen team or the chef himself. The single set menu highlights the ingredients – exclusively from Quebec, these are carefully selected to be used in dishes in which personal memories and creativity intertwine. Gnocchi with morels and white asparagus, ribeye Wagyu steak from Saint-Joseph-de-Beauce and

38.6km

sEb L'Artisan Culinaire

Modern Cuisine

$$$

In the charming town centre of Mont-Tremblant, Chef Sébastien Houle is right at home in this attractive old house, after gaining culinary experience all over the world, including spells as a private chef on yachts. Inspired by his adventures, the cuisine also showcases local ingredients. The crispy Lake Tremblant walleye tempura is served with a flavorful gribiche sauce. And the osso bucco, simmered until meltingly tender, is served on risotto with Parmesan. On the wine list, Italy and France enjoy pride of place. Service is courtesy of a pleasant and committed team.

44.1km

Click a row to locate it · distances are approximate. Data from Overture / Michelin / Wikidata.

Big Bear Citq 234765

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