Kamouraska. In Algonquin it means "where there is rush to the edge of the water." And for ten years, along with what is commonly called hay Sea as tables grow The Appetizer.
The card announcement tapas. It might surprise at first sight for this part of the country. It is less so when one learns that one of the owners, René Ferrero has Spanish blood in the veins and he wanted to introduce this type of Mediterranean cuisine to locals. Another surprise: at least 90% of the dishes on the menu put in the spotlight local products. "Or from artisans," says Monique Vallerand, the other owner. Again, it is due: it has already been president tables eastern Quebec, a group of restaurateurs, prior to that we know in Charlevoix. The desire to taste and appreciate the flavors produced from La Pocatière to Gaspésie stuck.
Love story
It all started when Monique and Rene were a couple. They had an inn in Kamouraska where they offered their guests a variety of local products. "But how do I obtain them? "Invariably asking clients. It was then that the idea of ??opening a general store - always there for that matter - has sprouted. Then the inn gave way to The Appetizer in 2005.
Ms. Vallerand has been in the kitchen for some time. But it is now the chef Michel Lajeunesse ensuring in kitchens.
Although the menu offers tapas sides garden, sea and pre - the portions are also slightly more abundant than in Spain (!) - We also offer a few more substantial dishes.
If a scallop ceviche with strawberries Quebec has become a classic of this table on the sea, there are also the Cornish chicken, lobster lobster roll, a burger of veal, fish and chips without missing a divine pudding.
Recharge
A passage in L'Amuse-Bouche is something rejuvenating. The really stunning views of the river and Charlevoix coast is already an outstanding appetizer. But when, despite the feverish activity that reigns in the restaurant, the staff manages to make you believe that "the only thing that is under pressure here is the beer! "The customer has to do is relax and enjoy the salt air. Here, the dishes are not frozen and reheated, take the time to do them, so we appreciate the view and relax.
But the bosses side, is resourcing still possible after 10 years? Is the fire still there? Monique Vallerand ensures yes. The Amuse-Bouche is open 7 days 7, from May until Thanksgiving; the rest of the year can do research to find new products. And after ten years, it is often the producers who come to the two proprios and the head. The Association of Saveurs du Bas-St-Laurent is also the link between producers and restaurateurs informing these products to discover.
If want to restore, take time. If the recipe is one that is felt for the customer as more than a mere number to be used, it should also be good for those who precisely has to be served.
For information:
The Amuse-Bouche
6 Chassé street Kamouraska
Tel. : 418 492-1892
www.lamuse-bouche.ca
