Backed by the river, watching the corner of my eye its famous neighbor, Félix Leclerc and its space, Monnaguette St. Pierre d'Orléans Island is perhaps one of the best kept secrets of the Island Bacchus ..
The most likely origin of tavern probably come from the word guinguet designating a little sour white wine and cheap product in Ile-de-France. I reassure you right away, it has nothing to do with blackcurrant occurs in Monna!
Because yes the girls home and Monna product since 1992 and every year, 20,000 liters of blackcurrant alcohol.
Grand son or great-fls of liqueur in Ganges in the department of Hérault in the south of France, Bernard Monna arrived in Quebec with his parents at the age of 14. By the early 1970s, he moved on Île d'Orléans, where he will take root with the idea to cultivate and produce blackcurrants. Except that it will seek a piece of blackcurrant plants ... before realizing that in Quebec, blackcurrant black currant first name! It will become the largest producer of black currants in Quebec. The current location at the entrance of the island, in St. Peter, has an ideal microclimate for growing blackcurrant: moist, well-drained soil, protected from spring frosts due to the proximity of the river.
The return of the prodigal daughters
Father of three, Bernard Monna however had in mind to deliver its expertise to his descendants. This will ultimately his two daughters, Catherine and Anne, who will assist him. How did it take to get them back to the Island in the early 2000s? The belly! Anne Monna Lamarre explains that the idea of ??opening a sort of tavern, The Monnaguette, retained them to St. Pierre. "This is my sister Catherine, who had the idea of ??that. Subsequently, we proved ourselves. Our father saw that we were laboring. So we took the reins of the Monnaguette. »
In Monna, one can say that black currants and entrepreneurial spirit flowing in the veins of the family!
The name of the ancestors of the French trade Monna sisters, the Monnaguette, friendly restaurant café seats 35, reveals an enticing menu via the productions of the house (blackcurrant liqueur, wine's fruity, and the maderized The Heady) and multiple ways of preparing blackcurrant.
Cluster to plate
At the Montagnette, blackcurrant we used table is controlled from A to Z by producers. "We said Anne, the younger sister, unlike the French liqueur is cultivated our fruit. No pesticide, no insecticide, Quebec climate with benefits blackcurrant! »
Of course we already know the famous Kir. But the crème de cassis in Mona, who also competes favorably with Dijon - "Yeah, you sewing flat beats," said Anne, smiling in voice and sparkling eyes recalling some recent events in London or Germany and Belgium - also used for other sauces. It is found especially in the onion jam or in chocolate truffles.
The map of the Monnaguette us salivating with a menu of about a dozen choices, from appetizers to main course, from surprising olives with herbs marinated in wine and blackcurrant syrup until sandwich with marinated chicken an olive tapenade, black currant and cranberry through the base of the Monnaguette {sausage, chicken liver mousse Heady and Quebec cheese).
Preferred Anne dishes? Poutine with duck confit with blackcurrant sauce of wine or the pulled pork sandwich blackcurrant wine Cabota on bread, served with fries, salad dressing and blackcurrant.
As for desserts, offered on a slate, so frequently changing, do not tell me! It will hardly go around the island, as we all want to taste the beginning with the apple butter, cheese cake with blackcurrant jelly or Brownian demonic chocolate and cheese with blackcurrant jam.
The new season for Monnaguette looks promising indeed, the work to improve the site. From this summer, "will be covered terrace facing blackcurrant fields," says Anne Monna.
"Forty-two miles of quiet things," Felix said of his island. Surely that Monnaguette one of them.
