I have been in microbreweries for a long time, long before they started to multiply at lightning speed across the province. First, I like to taste the different exclusive beers, then I enjoy the simple and comforting food.

Entering the Maltée on Saturday night chilly winter, however, I had the impression of landing in a disco. It must be said that the establishment is reserved for 18 years and over. A long queue stood in front of the compulsory cloakroom and a DJ sounded the last tubes in the loudspeakers, all in a dimly lit room. It's all right if I reach out to be stamped before presenting my identity card. I smiled, feeling for a moment a few years back and I looked at my watch, it indicated 18:30. The place was already crowded.

After putting our cloaks back in the locker room, not without tipping, we were escorted to our table in a lounge section. Cozy chairs surrounded the small round table. It must be comfortable for a drink in the late evening, but to eat is less convenient. A slight embarrassment is also created when the waiter arrives and looks down on him; we feel a little crushed. But his wise advice and attentive service have softened the whole thing.

My eyes scan the room and I discover a motley crowd. Young people, older people, couples, groups of friends. The large central bar seems lively and contributes to the clubbing atmosphere of the places. I like to have an eye on the aluminum tanks and the decor is successful. I enjoy the warmth of the home nearby and large screens broadcast a game of football.

First thing to do: examine the map of beers. Interesting. I opt for Ambiguë, a red with 4.5% alcohol. My companion is tempted by a black smoked taste. I'm glad to hear that Criminals and Make-Malts have been selected the world's best beers in their respective categories: Stout & Porter and Pale Beer at the 2016 World Beer Awards.

Then, open the menu. I notice a nice variety of appetizers and several dishes to share. The microbrewery has made its way to the Saguenay Lac St-Jean, it proudly celebrates its origins by honoring the cheeses of the cheese dairy Perron almost everywhere on the map.

For the first service, my curiosity prevails and I choose to try the block of perron criminals cheddar served with crouton with the grain (a cereal) and a ketchup of onions stout and dates that I would have liked sweeter. I like the sweet / salty wedding when I taste a cheese. The latter was very good, but half a portion was sufficient, the block of cheese being very generous. The beer taste is subtle, but brings an interesting dimension to the cheese. My favorite is the smoked salmon jerky that we also ordered. I was expecting something dry, but I was delighted to find fine, smoky, smoked salmon strips. Real candy!

On the main course, the offer is limited, but exciting. I like the fact that beer is also exploited in the menu. It serves tartar, burgers, sandwiches, mussels, some grilled dishes and salads. A little at random, I select the beefsteak bar'bq sandwich, which is smoked beef and cooked for 12 hours with a Chef's Rub BBQ, Monterey Jack Perron, red onions, sautéed mushrooms and peppers, Maltée Voie sauce and arugula, served with swirl fries and bacon mayonnaise. The fries surprised by their appearance, but less by their taste which was fairly standard. The mayo was very good, but had a little too many ingredients to really distinguish the flavors and salt outweighed everything. The sandwich was excellent though. The arugula brought a little more delicate side to the dish, the good taste of smoke was different. The bread was really good, although the bottom slice quickly became wet. The sauce was tasty. Really a nice plate, although all was a bit too salty for me. A tactic to order more beer? Never mind, I went for a nice big glass of water!

The man, he, preferred the pudding, highly recommended for our server. Topped with bacon and placed on a gratin Dauphinois, the dish pleased him enormously. He loved the spices and the citrus salad. Not being fervent pudding, I still poked a little fork and I enjoyed the smooth side of the dish. One day maybe, I'll risk it for a complete plate ...

The beer is even found in desserts with an Ambiguë cheese cake and a La Gigonne brownie, two beers brewed on site.

In short, the Voie Maltée of Quebec is a little different from the small microbreweries I like to attend, but it is distinguished by its nightclub atmosphere, its large beer production and its dishes all with a unique touch.

Note:

8/10

What impressed me most about my visit:

Beer dishes

The specialty of the house:

microbrewery

 

The most expensive main meal on the menu:

Manhattan / Baltic Steak

 

The main meal the cheapest on the menu:

Brewer's Burger

 

Do I recommend this restaurant:

Yes

At what time of the day did I visit:

Supper

Most :

Attentive service

Decor

Beers brewed on site

Shop

 

The lessers :

Cloakroom required

Dark lighting

Noisy