Méga bannière finale Les vins du Languedoc Québec Exquis 2018

A trio composed of chef Maxime de la Durantaye, Fumoir St-Antoine producers Serge and Marc-André Garneau, and photographer Valérie Cliche.

Québec Exquis! 2018 Menus can be found at the bottom of the page.

Table. – Hôtel Pur, Maxime de la Durantaye

This young chef born on the South Shore of Quebec has always strived to perfect and expand his knowledge. After training at l’École hôtelière de la Capitale, he pursued his studies and completed a second diploma in contemporary cuisine. He also recently graduated from the sommellerie program because he believes it is important for a chef to learn more about wines.

He worked as a cook in several inns from Chaudière-Appalaches, close to some outfitters, then as a sous-chef at various restaurants, including Le Galopin, and Le Manoir Saint-Castin, before arriving at Hotel Pur’s Table restaurant, in the Saint-Roch neighborhood, several years ago.

He is now in charge of the kitchens, where he offers his menus “Morning of the Gourmand”, “Lunch of the Gourmet”, “Evening of the Gastronome”.

His cuisine is based upon classics with a modern twist, such as the Mac and Cheese with Brise du Lac Beer, Bacon and Corn Crumbs, Maple-Glazed Pork Chops or his Duck Confit Poutine with Quebec Cheese, not to mention his vegetarian selections. His creative approach shows his desire to highlight Quebec’s products while getting some inspiration from the world’s culinary traditions. The brunches are especially copious and attractive.

Book your table

Fumoir St-Antoine, Serge et Marc-André Garneau

In 2002, Serge Garneau launched his smokehouse business; his son Marc-André joined him a few years later to help the company grow. This friendly father and son team from Baie Saint-Paul has developed a faithful clientele for its cold-smoked Atlantic salmon.

Based on an old First Nations technique, this method of dry-curing and smoking salmon on a plank is the result of extensive research by Serge Garneau, who was inspired by his own First Nations roots. Serge and his son Marc-André use only salmon from New Brunswick that is certified ecological. They also smoke trout and Arctic char and prepare delicious trout and smoked salmon pâté. Other products are being developed.

Their clientele ranges from Charlevoix to Montreal and includes many chefs. In the summer of 2018 the company moves in a new and larger building downtown Baie Saint-Paul.

Valérie Cliche

Valérie Cliche, photographe

Menu du midi

LUNCH MENU $ 20

Lunch portions are smaller. Taxes and service not included

 

APPETIZER

Salmon Mousse, Cucumber Jelly, Dried Ham, Milkweed, Lemon Oil Crispy Bread Flakes, Sour Yogurt

 

MAIN COURSE

Smoked Trout Fillet à la Plancha, Lovage, Cauliflower Purée, Fried Maïtake Mushrooms, Brown Butter

 

Dessert

Orange Pound Cake, Poached Rhubarb, Crème Fraîche, Tonka Bean

 

Lunch Menu NOT AVAILABLE ON :  Saturday, April 21; Sunday, April 22; Saturday, April 28; Sunday, April 29.

Menu du soir

EVENING MENU $ 50

Taxes and service not included

 

APPETIZER

Salmon Mousse, Cucumber Jelly, Dried Ham, Milkweed, Lemon Oil Crispy Bread Flakes, Sour Yogurt

 

MAIN COURSE

Smoked Trout Fillet à la Plancha, Lovage, Cauliflower Puree, Fried Maitake Mushrooms, Brown Butter

 

Dessert

Orange Pound Cake, Poached Rhubarb, Soy Milk and Spices Ice Cream, Speculoos, Tonka Bean

THE EXQUISITE WINE PAIRING PROPOSED BY JEAN-PHILIPPE DUFRESNE

Each year, this passionate professional anxiously awaits the unveiling of the Québec Exquis! guest wine region, allowing him to create interesting pairings for his clientele.

 

 

* Wine, taxes et service not included.

 

Québec Exquis Jumelage Table