Gastronomy

Whether you are staying at the inn or simply stopping by, you will be greeted with a smile. We suggest that you make reservations in advance.

*Please note that the dining room will be open from wednesday to saturday for dinner only. *

Evening menu

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WEDNESDAY TO SATURDAY FROM 5:00 TO 7:30 PM
COLD APETIZERS
- Cajun Spices Salmon Tartar, $20
  Cherry Tomatoes Salsa, Cucumbers, Lime Tiles
- Pepper Duck Gravlax, $20
  Caramelized Apples, Goat Cheese
- Wisp of Lettuce, Smoked Trout from Saint-Alexis-des-Monts, $21
  Sundried Tomatoes Pesto, Algae with Sesame, Fried Wonton
- Cloth-wrapped Duck Foie Gras with Balsamic Reduction, $24
  On home-made Bun, Auberge-styled Strawberries
WARM APETIZERS
- Country-style soup of the day $11
- Quebec Sweetbread $18
  Perfumed with Truffle Oil, White Onions, Fried Parsnip
- Boar from the Rieur Sanglier in Yamachiche, $19
  Ground Cherries and Leek Chutney, Orange Lacquer
- Panko Crusted Squids, $20
  Garlic Mayo, Bush of Lettuce and Crunchy Vegetables, Basil Vinaigrette
LA PAUSE
- Chef’s Granita
ENTRÉES
- Nagano Pork, $34
  Thyme Infusion, Squashed Potatoes with Swiss Cheese and Bacon
- Quebec Duck, $39
  White potatoes, Sweet Spices Sauce, Fried Root Vegetables
- Shrimp Tempura, $42
  Cold Emulsion with Capers and Pickles, Vegetables Fried in Olive Oil
- Rack of Lamb from New-Zealand, $44
  Sour Cream with Chives, tile of Parmesan, Grilled Peppers Purée (Additional $11 for Guests)
- Alberta Beef Filet mignon, $45
  Sweet Potatoes Carrots Purée, Butter with Fresh Herbs (Additional $11 for Guests)
Personalized Artisanal Quebec Cheese Plate $21
DESSERTS
- Coffee Variations, $16
  Iced Coffee Bavarian, Cheese and Coffee Mousse, Coffee Crumble
- Gingerbread, $17
  Chocolate and Coriander Sauce, Strawberry Sorbet
- Lemon Trilogy, $18
  Lemon Cake, Lemon Mousse and Whipped Cream with Lemon Zest
- Chocolate Fondant and Hazelnut and Almond Chocolate, $18
  Vanilla Ice Cream
Cofee, tea, infusion $3

*Table d’Hôte prices above include : 1 cold or warm apetizer, 1 entrée and dessert.

Add another apetizer for $11.

Taxes and tip not included.

*Prices may change without notice and are displayed for informational purposes only.

Chef Alain Pénot

Following culinary studies at the prestigious Centre Inter consulaire de formation en cuisine et pâtisserie de Jouy-en-Josas in France, Alain Pénot made his lasting impression in the fine dining landscape, cumulating more than 30 years of devotion.

The Auberge du Lac Saint-Pierre has the privilege of having Chef Pénot work his magic in our kitchen since 1993. Shows, awards, galas and other events are common occurrences for this Chef that prepares pan-seared duck foie-gras escalop, Quebec sweetbread, Ste-Perpétue wapiti loin and Saint-Alexis trout in the most exquisite way.

Named Chef of the Year in 2010 by the Société des chefs cuisiniers et pâtissiers du Québec, Alain Pénot’s career is punctuated by many mentions of excellence.