卡罗与西尔万酒店

Chef Tommy Roy's restaurant is a unique place. The decor and food have all the makings of a regional bistro, with the long counter that is perfect for watching the chefs at work in the semi-open kitchen. The apparent simplicity of the food belies the explosion of flavours to come. Each bite paints a vivid picture of the countryside: a simmered and braised split pea and lentil soup – reminiscent of an Indian dal; roast pork, confit potatoes, root vegetable purée and jus. Be sure to save room for dessert: the scrumptious tarte à la farlouche (traditional Québec pie filled with molasses and raisi

The cooking of the chefs Nathalie Francoeur and Renaud Lambert veers between traditional (poutine) and forays into international territory but always makes use of local ingredients: tomato velouté topped with roasted garlic espuma; crispy fried ravioli filled with ham, gherkin, and cheddar and served with grilled vegetables. In the evening, the culinary world tour continues: the accras use local halibut instead of cod, chicken gets a Korean-inspired makeover, and the tomahawk of Nagano pork, a breed native to Québec, is paired with shiitake mushrooms and root vegetables. Skill and creativity s