Built on the shores of Lake Saint-Pierre in the Mauricie region, the Inn of the same name hides a small treasure of haute cuisine.
No need to have booked a room to enjoy the pleasures of the table, the restaurant opens its doors to all gourmets. The hostel and restaurant have recently undergone a facelift. I like the modernism of the dining room. Its canopy offers a splendid view of the lake and we had the chance to get a table near the window. A complete wall also serves as a cellar and adds a refined touch. An elegant wooden wall and a large fireplace also give a cozy atmosphere to the cozy room. The chandeliers also have the mouth and impose their presence.
One thing is certain, we come to the Auberge du Lac Saint-Pierre to live the complete gastronomic experience and in the evening, we work in table-host formula: cold and hot starters, granita, main course and dessert.
Reading the menu, it does not take more to excite my taste buds. I am delighted with the important presence of products from here to the map. To begin the adventure, I choose the dried goose of St. Gabriel Brandon, parmesan shavings, orange supremes, balsamic oil. I love to know where the food comes from. Nice presentation and happy marriage for this first service. Contrary to what one might think, goose is tender, like thin slices of charcuterie. My companion opts for smoked sturgeon from Lac St-Pierre, pepper cake, cold emulsion with Meaux mustard. The fish is superb and the corn cakes are really comforting. The ball is launched!
Comes the second entrance, hot this time. We decide to share half and half roast lamb chops and mushroom mix with peanuts and almonds with truffle. Two fantastic choices! The cooking of the meat is just perfect and the pan fried mushrooms so tasty. A discovery in the combination of peanuts, mushrooms and cherry tomatoes!
To clean the palate, we are offered an orange and rosemary granita. A touch of freshness nice.
On the main dish (yes, yes, I still have an appetite), the seafood enthusiast in me can not miss the plate of fried shrimps, sour cream with garlic and lime, orzo chorizo, sprouted beans and red onions. I must say that I am winking a little disappointment at this service. First, the shrimp are well grilled, but I wish they were more seasoned. Then, I am a great amateur of orzo, but I love it with a firmer cooking. The chorizo, for its part, is cut into so tiny that the piquant flavor so particular to this sausage is lost. The whole thing would still have been a very good plate if there had not been these raw red onions. I love the taste of red onion salad, but here with a hot dish, I would have greatly preferred that it be cooked, even caramelized. For my companion, sweetbreads win the bet. They are served with a reduction in curry and tomme of Monsieur Seguin. For my part, I like sweetbreads a little more fried.
Then, a delicious plate of artisanal cheeses from Quebec is served before concluding in style with the desserts. I select Devil's Hole Brownies, a spice-flavored plain yogurt, while my partner chooses butter crumble, rum banana, cheddar ice cream, salted caramel. Both desserts fulfill their promises. I like the sweetness of the blackberry compote and the cheddar ice cream very surprising.
Throughout the evening, the service was courteous, but uneven. While the first part of the evening we were treated with care, we saw our waitress leave the room without a word! We would have liked to be warned of the change of server! Following his departure, the service was slow and we stayed a good time with our plates finished in front of us.
The evening went very well and the cuisine of chef Alain Pénot is very creative. Luckily we stayed at the hostel because it was belly filled that we found sleep.
Note:
9/10
What impressed me most about my visit:
Enhancement of Quebec products
The specialty of the house:
Gastronomy
The most expensive main meal on the menu:
Alberta beef, black pepper sauce, potato ratte, Oka cheese, $ 60 for table d'hôte
The main meal the cheapest on the menu:
Atlantic turbot fillet, seaweed salad with sesame and fennel, Holland with citrus fruits, $ 46 in table d'hôte
Do I recommend this restaurant:
Yes
At what time of the day did I visit:
Supper
Most :
Modern decor
View of St-Pierre Lake
Freshness of products
The lessers :
Irregular service
