The restaurant attached to Le Grand Lodge is fantastic. I shouldn’t have been surprised, knowing that the restaurant (called Chez Borivage) has won a slew of awards for its food, including the Table d’Argent award. Chef David Ouellet turns out classic, authentic French dishes in this log-style restaurant.
We had the Table d’hôte menu . This $55 4 course meal has lots of options to choose from. You can also order a la cart.
Nothing kicks off a good meal like exceptionally good bread. This bread basket included really great olive rolls, as well as white rolls.
First up, I had the Shredded Duck Confit Flavored with Coriander, Crispy Dumpling Style and Spicy Peanut Sauce ($13). Quite a mouthful for such an elegantly presented dish! These crispy wontons were filled with succulent shredded duck and had a really creative presentation. I loved the orchid!
My mom had the Smoked Duck breast, Spicy Mango Salsa on a Bed of Kale Salad with Honey and Soya Dressing ($12).
For the third course, I had the New-York Strip Loin Angus. It was well prepared and I had mine with a side of roasted potatoes. The sides were really great. The vegetables were unique and delicious, and the potatoes were crispy and served with onions.
With your steak, you were able to choose from three different types of au jus. Classic, Peppercorn or a spicy sausage one. We each ordered different ones, and they were so good. My favourite was the peppercorn one.
At this point, we were all incredibly full but managed to make room for dessert!
I chose to have the Crêpe Suzette with Chocolate and Grand Marnier and my Dad had the Crème Brûlée. Again, the presentation was just amazing. Look at that chocolate work! The desserts were good, but the best dessert was the one that my mother ordered.
Our waiter, by the way, provided great service. He was really knowledgeable about the dishes and friendly. For this dish, we weren’t sure what it was so we asked him to explain.
Pouding du Chômeur du Québec literally translates to “Unemployment Pudding.” During the Great Depression, they needed to find a cheap dessert to give factory workers with their meal. They decided to serve a basic vanilla cake topped with maple syrup. (How very Quebec!)
This dessert was hands down, the best one. The cake was served warm and is baked in its little pot. The maple syrup provides a delicious glaze, and the Vanilla and Bourbon Ice Cream is the perfect finish.
All in all, it was an excellent meal, with artful presentation and the perfect place to go to get a taste of Quebec/French cuisine.