三角小酒店

Located on a magnificent estate overlooking Lake Massawippi, this establishment has a fine dining restaurant. Chef Alexandre Vachon cooks up modern cuisine based on classic foundations, often showcasing ingredients from the Québec terroir. Precise cooking, variations on a single ingredient, and bold combinations characterize his dishes: think scallops and sea urchin, Sterling beef, and onion condiment. Two tasting menus are available, one of which is vegetarian, in addition to an à la carte menu. Wine lovers will want to peruse the digital wine list boasting most of wonderful references. Gentl

This pocket-sized restaurant and wine bar with a minimalist decor has a few tables and two counters, one of which provides a front-row view of the micro-kitchen. Chef Isabelle Charest sources ingredients locally to deliver fresh, intuitive cuisine that showcases seasonal produce and vegetables. Passionate about food and wine pairings, she curates a selection of natural wines, mostly from Québec and Nordic climes.