When Antonin Mousseau-Rivard rings the bell, 30 diners snap to attention, and for good reason. A tasting of wildly inventive Quebec-ingredient-centred, Nordic-inspired cuisine-créative — austere and beautifully crafted — is about to begin. Flavours are assertive and original, for example, in a dish of fir-smoked scallops with wild plum butter. Fermented vegetables are de rigueur.