A trio composed of chef Olivier Godbout, Cidrerie Vergers Pedneault producers Éric Desgagnés, and Sommelier Marie-Claude Légaré.

Québec Exquis! 2019 Menus can be found at the bottom of the page.

La Planque Restaurant, Olivier Godbout

This young chef, whose talent and creativity was discovered by the general public during the 2013 edition of the television series Les Chefs!, already has a solid background. He has worked at the restaurant of Hôtel La Ferme, in Baie Saint-Paul, At Panache, at Bistro B and at Le Cercle, in the Saint-Roch neighborhood, before accepting the challenge of becoming a partner at La Planque.

A tailor-made challenge for this lover of vegetables (he loves asparagus!), who puts stuffed eggplant and quinoa on the menu, along with duck breast, foie gras and Angus beef. When spring arrives, he lets loose with colourful and generous dishes overflowing with freshness and crunch.

Born in Saint-Ferréol-les Neiges, Olivier is known for his leadership and his ability to communicate. Along with his team, he creates a cuisine of proximity, ecologically responsible, with plenty of room for seasonal products.

Credit: Marie Sébire

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Cidrerie Vergers Pedneault, Éric Desgagnés

Michel Pedneault [our picture], his sister Marie-Claire and his nephew Éric Desgagnés are the eighth and ninth generations to cultivate the ancestral lands on L’Isle-aux-Coudres, a heritage they work tirelessly to enrich.

This passion starts in the apple orchards, and the cultivation of other fruit trees. Today, the orchards include 6000 apple trees of 26 varieties, some of which are heritage, as well as pear, plum and cherry trees, along with Saskatoon berry bushes (more than 1000 trees). Their other passion is that of fruit brandies, including ciders, aperitifs and mistelles.

Home to L’Économusée de la pomme, they also produce excellent juices, butters, jellies, vinegars and jams.

Crédit: Karyne Gagné

  • Telephone : (418) 438-2365
  • Address : 3384 Chemin des Coudriers, Saint-Bernard-sur-Mer (Québec) G0A 3J0
  • Type : Ciders and other products
  • Website : http://vergerspedneault.com/

The Exquisite Wine Pairing proposed by Marie-Claude Légaré

Since 2015, Marie-Claude offers her favorite discoveries to the restaurant’s clients and she creates a diversified, constantly evolving wine list of more than 200 products.

 

 

 

Credit: LYRA PHOTO

Menu du soir

EVENING MENU $ 40

(Taxes and service not included)

 

APPETIZER

Poultry Liver Mousse, Ice Apple Juice Jelly, Apple Juice Shallots, Roasted Pistachios, Bread Chips

 

MAIN DISH

Pork Loin from Les Viandes Biologiques de Charlevoix Smoked with Apple Wood, Plum Chutney, Plum Mistelle Sauce, Green Bean Bundle

 

DESSERT

Doughnut, Apple Ice Cream, Cider Sabayon

 

 

Evening Menu NOT AVAILABLE ON : April 7, 8, 14 and 15.