Rimouski, Canada

$$ ・ Modern Cuisine

MICHELIN Guide's Point Of View

The cooking of the chefs Nathalie Francoeur and Renaud Lambert veers between traditional (poutine) and forays into international territory but always makes use of local ingredients: tomato velouté topped with roasted garlic espuma; crispy fried ravioli filled with ham, gherkin, and cheddar and served with grilled vegetables. In the evening, the culinary world tour continues: the accras use local halibut instead of cod, chicken gets a Korean-inspired makeover, and the tomahawk of Nagano pork, a breed native to Québec, is paired with shiitake mushrooms and root vegetables. Skill and creativity shine through in every bite.

Facilities & Services

• Air conditioning
• Terrace

Reservation number

tel:+1 418-730-7767

Website

http://www.lesaffamesderimouski.com

Opening hours