Bistro boréal

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, bistro boréal, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, bistro boréal, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of bistro boréal products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bistro boréal the very best of our emerging culinary tradition.

At lunchtime, a weekly menu portrays generous, flavourful and accessible dishes. In the evening, refinement is the word of honour: delicate treasures of the sea, noble proteins, flavourful vegetarian dishes and balanced desserts seduce the senses. Served on Saturday and Sunday at 10AM, the signature brunch is inspired both by the territory and the seasonal cycle to delicately awaken the taste buds. Toast and home made jams available on demand. Seared flat iron steak, sunny side-up egg, poutine and fir hollandaise sauce. French toast with spikenard, hay whipped cream, fresh fruit caramel and homemade granola. Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread.

Bistro boréal

About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable. Our experts personally appraise each choice in terms of their overall enthusiasm for it. Our star system does not denote hotel amenities but it does denote the level of our approval. A place with one star is worth a look—after all, it made the list. A rating of two stars means it's excellent, and three stars is the highest praise we give. Book Hotels. Map rue St-Jean Quebec City. View our full list of Restaurants in Quebec City.

Our star system does not denote hotel amenities but it does denote the level of our approval. A place with one star is worth a look—after all, it made the list, bistro boréal. Website created by Instynct.

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About our rating system. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. The clientele is locals with discriminating palettes and visitors looking for a much nicer alternative to the pub fare that seems ubiquitous on this street. Note : This information was accurate when it was published, but can change without notice.

Bistro boréal

With their rigorous climate marked by a distinct seasonal cycle, northern territories are gifted with unique fauna and flora adapted to their extreme reality: game, fresh water fish, wild fruit, forest mushrooms, lichen… Inspired by these unique elements, a rising number of chefs are exploring this once neglected exceptional culinary legacy. In Quebec, Jean-Luc Boulay and Arnaud Marchand, supported by a passionate team, have been standing up to the challenge of inventing Quebec inspired northern cuisine since Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours. Local, healthy and inventive, the northern cuisine from Quebec expresses within each bite the very best of our emerging culinary tradition. Reservation Order online. Boreal bistro Where northern territory and French know-how meet at a crossroads. View menus.

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Nordic cuisine makes use of vegetables and berries rich in vitamins B and C and in antioxydants. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. French toast with spikenard, hay whipped cream, fresh fruit caramel and homemade granola. Instagram See more. A place with one star is worth a look—after all, it made the list. Braised beef cheek, celeriac puree with spices, caramelized onions with vincent's morello cherries Fish has an important place in nordic cuisine which uses either lean fish that are rich in proteins such as cod, or with a high content of beneficial omega-3 fatty acids, such as salmon, trout or mackerel. The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Game meat is very rich in high quality proteins and has almost no saturated fats. Also available gluten free.

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The menu is Nordic-inspired with deer, duck, mackerel, Labrador tea spice, wintergreen, and birch syrup among the traditional ingredients. Map rue St-Jean Quebec City. If you are willing to put aside your habits the time to enjoy a gourmet break, you will discover new flavours…. Boreal bistro Where northern territory and French know-how meet at a crossroads. Lunch menu available every Thursday and Friday from am to pm. Reservation Order online. Extras Green salad 9. Portions are generous, especially at brunch Sat—Sun, 10am—2pm. View our full list of Restaurants in Quebec City. Game and legume cassolette, maple and camelina-glazed duck confit, poached egg and flatbread. Connecting the abundant proximity of boreal forests and the exceptional quality of local products, they salvage amidst French techniques to favour a true encounter of flavours.