An inspired cuisine
At L’Auberge Larochelle, we offer French cuisine with regional accents.
Bertrand Laurent, our chef, has created an attractive menu where
variety and richness abound.
The Chef works with and brings to your table regional products and exotiv fare. The Chef and his team have given a Mediterranean colour to the menu. Seasonal herbs and fresh vegetables really make a difference to meals that are truly enjoyable.
THE ENTRÉES
- The fine goat cheese tart with honey vinaigrette
- Salmon rillette with seagrass and ginger, buckweat bread
- Caribou and figs’s terrine and its onion confit
- Gratin of snails with gralic flowers flavored and Migneron cheese
- Scalopps carpaccio with citrus fruit and sesame oil flavored
- Fondant pear in spices with the middle of foie gras 12
(add $4,00 for menu price)
THE ENTRE-DEUX
- Vegetable soup
- The summer cold soup
- Crisp garden salad
THE MEATS
- Tender ox cheek medaillons with thyme juice
- Calf’s liver with grapes and flavored with Grenoble nuts
- Beef filet mignon with Charlevoix’s blue cheese, and spruce pine sauce
- Roasted quails with Apples , and orchad Pedneault cider sauce
- Lamb ribs and black olives tapenade and rosemary
- Veal medaillons with oyster mushrooms in port-wine and mustard
- Lac-Brome duck magret with craneberies and anise juice
THE FISH
- Atlantic cod fish in coriander sauce
- Roasted trout fillet with broad bean coulis and green lemon
- Sea wolf filled with grapefruit and green tea
DESSERTS
- Old-fashioned crème brulée
- The sister’s Tatin tart, lemon whipped cream
- Warm chocolate pudding cake and mint
- Fresh Pineapple carpaccio and basil
- Crispy cake with strawberry and rhubarb
- Iced milk parfait , expresso and cacao
Local plate of cheese
Dishes subject to changes without prior notice because of the seasons or delivery constraints.
