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No. 83


Top-quality seasonal ingredients are cooked over a wood fire. Seafood and meats get a light touch, as in trout with beetroot, yuzu, yogurt and coriander, or a Quebec bison strip loin with leek, parsnip, celeriac and lingonberry. Plates are designed for sharing. Wines range far and wide. A new chef will be announced soon.

Photography by Marie-Hélène Lemarbre

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