From the team,
David, Vincent, Benjamin, Isaac, Jack, Léa, François, Sébastien, Karolanne
Thank you for sharing our passion for an evening!
Guided by the rhythm of the seasons, our menu shifts often and may change without notice.
sake mushroom filling, coriander seed, rhubarb gastrique
beef tataki, whiskey caramelized onion, fermented mushroom
braised leek, charcuterie jam, pistachio, cheese of the moment
burnt soy sauce, fermented rose, marinated ginger, rye croutons, strawberries
brown butter birria-style sauce, fiddlehead, full-flavour mix
Black pudding, salsa macha, citrus, parsley
fish, fennel relish, kimchi, charred corn, preserved lemon
cerignola olives, compressed cucumber, jalapeño, chips
Bleu d’Elizabeth cream, black walnut, braised and charred apple
Chicken liver mousse, bourbon, chutney
Maple, Breton shortbread, haskap berry sauce
Cocktails, local beers, ciders, and non-alcoholic options
Ubald vodka, red vermouth, Frangelico, date caramel, espresso, ancho, guajillo, arbol chillies, lemon
Sueno de Alden mezcal, Hornitos tequila, Amaro Nonino, whiskey, fernet, chocolate, orange, yerba maté
Seventh Heaven gin, Lore & Legends amaro, red vermouth, raisin, lemon, fermented chili sauce
Ubald gin, Noilly Pratt, Lore & Legends amaro, sage, burnt lemon, burnt honey
Planteray 3 Stars, Campari, Cinzano, stout caramel, pepper tincture, Wilton Benitez espresso bean
Romeo gin, aquavit, coriander, Thai basil, pho spices, lemon, fennel
Hornitos Plata tequila, sake, pandan tea, yuzu, tarragon, jasmine
Our wine Selection
The CellarFrom the team,
David, Vincent, Benjamin, Isaac, Jack, Léa, François, Sébastien, Karolanne
Thank you for sharing our passion for an evening!
