Built right next to Jean-Lesage airport, in the elegant Complexe Capitale Hélicoptère, Resto-Bar Le Commandant promises a gourmet flight. Even before arriving, you can almost feel the butterflies of excitement that are typical of travel departures.

Aerial decor

Right away, the decor steals the show. We expected it. Trendy, fashionable, current, modern, we have no doubt about it. The restaurant relies a lot on the atmosphere without falling into the music played at the top of your voice or the extravagance of exaggerated decor. Here, everything is in good taste. The aerial theme can be found in several winks in the decor as well as on the menu. 

The takeoff

For take-off, we choose two starters to share: the Lotbinière Highland beef carpaccio and the local parmesan fondue. A small error makes that we are served the nougat of foie gras of duck to the prosciutto, but quickly, we rectify the situation. While the second starter is recommended in the kitchen, we start the beef carpaccio. The quality meat is deliciously melting and very fine. The combination of lemon zest, black pepper, arugula, parmesan shavings and capers is a success. We love both the presentation and the taste, although it could have used a little more seasoning. As soon as the first starter is finished, the second arrives. The presentation is a little less spectacular than the first one, but the portions are quite generous. Two good blocks to share. Underneath the crispy breading is a mixture of cheeses from Laiterie Charlevoix, duck confit and leeks. A totally revisited parmesan fondue that wins our favour! A delight!

The main course

For the main course, we both opt for a tartar. I choose the salmon and snow crab tartar Bloody Ceasar style. It's served with croutons, French fries and salad. I come down from my cloud a bit. The tartar is good, but not much more. Once again, it lacks a little seasoning. I don't perceive the announced Bloofy Caesar side and the snow crab is discreet. The plate is very honest, but does not set off any fireworks for me. My companion, on the other hand, enjoys his beef tartar with Jack Daniel's, maple and bacon. A successful marriage of flavors, a cut of meat to his taste and a seasoning that satisfied him. Our waitress even added extra croutons to both of us, having slipped us a note when we ordered. A thoughtful touch that reflected the attentive service we received all evening. 

Well fed, we passed on the dessert menu that had come. Really for lack of appetite, because it seemed divine and very sought after. 

Next time, we combine helicopter flight and gastronomy?

Score : 8 /10

What impressed me the most during my visit : Trendy atmosphere

The specialty of the house : Tartars, braised meats, seafood, pasta and pizza

Most expensive main meal on the menu: Lotbinière Highland beef filet mignon on the bone -15 ounces, $60

The least expensive main meal on the menu: Pizza margherita, $18

Would I recommend this restaurant : Yes

What time of day did I visit:  Dinner

Pros:
Great service
Atmosphere
Decor
Choice of appetizers
Local products