In their intimate 16-seat space, Patrice Demers and Marie-Josée Beaudoin offer a highly personal tasting-menu experience wherein he cooks, she chooses the wines – and they each serve plates. After eight years at the acclaimed Patrice Pâtissier (2014–2022), the pair reinvented their model, keeping the room small and the service convivial. Demers is a legendary pastry chef, but his six-course menus show he is just as deft with savoury flavours as with sweet ones. Again and again, he creates delightful harmonies from surprising combinations, as with his signature dish of grilled oyster mushrooms on pommes purée, topped with a caramelized arlette tuile (a light, crisp puff-pastry wafer) and anointed with sabayon. Local fish frequently appear, such as Arctic char with dandelion, honeynut-squash purée and a Shimada tea–infused sabayon. Seasonal dishes might pair scallops with citrus and green radish; Kamouraska lamb with parsley root, beets and camerises (haskap berries); or honey brioche with Fleur des Monts cheese, quince and wild caraway. Imported delicacies reside mainly in the pastry kitchen. Whatever the dish, Beaudoin selects a pitch-perfect glass to match.