It was nice to be on the edge of a lake with a magnificent view often, these are not always those ingredients that make the cuisine offered in the marinas in Quebec is worth the trip. That of Petty Officer Levis enters absolutely no search.
"You know, the restoration at a marina, it is a challenge. It is seasonal, it is not often on the way people - have to make a detour to go there - and again, we often think it is only open to people who own a boat or a sailboat. This is absolutely not the case. So you really have to invest if wants to have it work. "The one who speaks thus is Andrée-Anne Bergeron, head of the quartermaster, who opened his kitchen there just a year in this Marina St-Laurent in Lévis.
There was nothing predestined Ms. Bergeron in the kitchen. Nothing but the passion for the culinary arts! While managing certain projects, this former graduate of the John Molson School of Management at Concordia University in Montreal, also combines her cooking career. It begins by observing and experimenting through various passages in restaurants including coffee it opens in downtown Montreal in the early 2010. Then the opportunity arose in 2014 to take over the kitchens of the marina of Lévis.
An inspired menu
For Andrée-Anne Bergeron, a menu, it must be contained in a page. A lunch menu that would make three pages, it is a sign that the niche for it is diluted.
Among the ten suggestions lunch, we will return to a particular guedille but with Matane shrimp, radishes, celery, radicchio and apples. It was also the choice of several salads such as salad nicoise salad or an interesting market with minced beef, orange and feta. Or of shredded pork tacos.
Building on the costs, whether for meat or seafood, we will find for the evening menu a menu divided into four sections: cravings, appetizers, burgers / sandwiches and entrees. For landlubbers and other, more traditional choice to start the meal like fried calamari or chicken wings available to them. But we can also go on the side of an interesting gravlax salmon with maple cream and dill served with beet chips. We can also be tempted by fresh cod fritters or fried polenta with parmesan dip.
Among the more substantial dishes, salmon tartare flavored with chorizo ??oil and chives, a seafood dish quite promising with mussels, clams and shrimp served on a bed of Israeli couscous and tomato bisque. For meat lovers, the tab is present beef, grilled with mushrooms, fried onions, all presented with a long pepper sauce and a touch of bourbon qu'apprécierait Captain Haddock!
Keys to success
For Andrée-Anne Bergeron, "restoration, there are three things that make that back in a restaurant: the ambience, service and food. "If the food is a cut above what is done in many other marinas, service remains another challenge. "Since we are seasonal, it is often necessary to deal with students," says the chef. The service, albeit a tad tweaking, is both inside and terrace.
As for the atmosphere, the beauty of the place and the very nice cycle path on this side of the river that passes just in front of Quartermaster, is already more than enough. However, to attract some more customers, a singer is on hand Friday night, rain or shine.
Wednesday evenings with eat mussels have also started. There is even talk of also add a special evenings with oysters. Brunches also take place on Friday, Saturday and Sunday mornings.
A word on the bar. Although the mix of the card is not very developed, in addition to wine and beer, six cocktails offered are quite inviting. Starting with the white sangria (white wine, Cointreau, cranberry and white rum ,, aranciata) or the bloody way with QM course of Clamato, vodka statement keys, tequila, Siracha, smoked salt and lime. And to be sure not to sail too soon, a walk through the galley with gin, lime, basil and a final of prosecco.
Health, matey!

To know more:
The Quartermaster
4685 St-Laurent
Lévis
Tel. : 418-838-6900
[email protected]