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.

Opening hours:

Dining room : Breakfast: 7:30 AM to 10:30 AM – Lunch: 11:30 AM to 2:00 PM – Dinner: 5:30 PM tp 9:00 PM
Terrace : 11:30 AM to 9:00 PM

** For an undetermined period, the dining room will be CLOSED ON SUNDAYS AND MONDAYS FOR LUNCH AND DINNER starting September 7. On October 11, the dining room will be exceptionally open all day for Thanksgiving. **

Breakfast menu

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À la carte continental breakfast
- Cereals 3.50
- Viennoiseries (croissant, chocolate bread, apple turnover, muffin) 2.95
- Cretons 2
- Cheese plate 5
- Fruit salad 3.75
- Whole fruits (apple, orange, banana) 1.5
- Home-made cookies 1.95
- Maple products from Mauricie 2
- White and wholegrain home-made bread, jams, peanut butter 3
- Oatmeal 3.95
- Bowl of yogurt, granola and berries 3
Hot meals $15
- Eggs cooked to your liking (bacon, sausage or ham)
- Choice of omelette (regular, ham, mushrooms, Swiss cheese)
- Maple syrup pancakes
- Fruit and plain yogurt pancakes
- Cinnamon French toast
Beverages
- Hot chocolate 2.50
- Glass of milk 2.50
- Orange juice / Apple juice 3
- Coffee, tea, infusion 2
Continental breakfast and hot meal $19
Children
- Free for children under 5 years old
- 50% off for children age 5 to 12 years old

Breakfast served each day from 7:30 AM to 10:30 AM.

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.