88, chemin des Pionniers Est L’Islet-sur-Mer, QC, Canada G0R 2B0
Menu
88, chemin des Pionniers Est L’Islet-sur-Mer, QC, Canada G0R 2B0
The inn offers you, with Janic in the service and Christian in the kitchen, a breakefast able to give all the energy for the conquest of the region. In the evening, five-course table d’hôte of fine cuisine with a local accent, in an intimate and romantic atmosphere accompanied by a warm and courteous service, which will allow you to spend an unforgettable evening in the decor of an ancestral home.
In addition, the wine list offers a selection of affordable wines, as well as private imports.
All our breakfasts are served with fresh fruit, fruit juice or La pomme du St-Laurent apple must, Torpinouche coffee from Bonté Divine.
Cheese from the Port-Joli cheese factory. Seigneurie des Aulnaie Organic Flour.
Scrambled eggs with mild salsa and cheddar cheese from the Port-Joli cheese factory.
over easy, sunnyside up, scrambled or poached eggs.
(Preparation time 15 min.) Baked with cream, spinach and fine herb cheese from the Port-Joli cheese factory.
With its spread and Côte-Sud cheese from the Port-Joli cheese factory.
With apple jelly from La Pomme du St-Laurent cider house.
Fruit compote, yogurt and muesli cereals.
* Served with sausage from Chèvrerie des Belles Amours, St-Michel cheese from St-Vallier, hash browns, roasted potatoes. Creton, caramel and Christian jams.
Includes: appetizer, main course, dessert.
With Canotier cheese tuile.
Vinaigrette made with organic sunflower oil from La ferme Pré Rieur.
Herb and garlic butter, smoked maple cheese and crouton.
With pecans, almond, maple taffy and grapes.
Flavored with sunflower oil and balsamic vinegar.
Sun-dried tomatoes and green pepper.
Cream sauce with anise liqueur Les Spiritueux Iberville.
Balsamic and maple sauce. From Kégo Cailles farm.
With mustard and shiitake. Meaux mustard cream sauce.
Mustard, maple and walnuts.
With Nuit d’Automne beer and bacon. Les élevages Bonneau farm and Retour aux Sources.
With pearl onions (served rare).
According to the inspiration of the chef… ask us
