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.

Evening menu

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THURSDAY TO SATURDAY FROM 5:00 TO 8:30 PM
COLD APETIZERS
- Cajun Spices Salmon Tartar, $20
  Cherry Tomatoes Salsa, Cucumbers, Black Pepper Croutons
- 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
- Panko Crusted Squids, $20
  Garlic Mayo, Bush of Lettuce and Crunchy Vegetables, Balsamic and Maple Syrup Vinaigrette
LA PAUSE
- Chef’s Granita
ENTRÉES
- Nagano Pork, $34
  Sweet spices Infusion, Squashed Potatoes with Swiss Cheese and Bacon
- Quebec Duck, $39
  White potatoes, Hoisin and tomatoes Sauce, Fried Root Vegetables
- Shrimp Tempura, $42
  Cold Emulsion with Capers and Pickles, Vegetables Fried in Olive Oil
- Alberta Beef Filet mignon, $45
  Sweet Potatoes Carrots Purée, Butter with Fresh Herbs (Additional $12 for Guests)
Personalized Artisanal Quebec Cheese Plate $21
DESSERTS
- Coffee Frozen Mousse, $18
  butter and fleur de sel shortbread biscuit
- Pastry Chef’s Inspiration $18
- 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

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.