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Chef Jacques Robert satisfies his passion for wild mushroom hunting by blending them into gastronomic inventions such as veal with tarragon and mushrooms.
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One of the most celebrated French kitchens in the country on the banks of Lac Massawippi. The owners grow their own vegetables and boast an extensive wine cellar.
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Luxurious Auberge West Brome offers Lac Brome duck and other regional specialties, as well as first-class accommodations.
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A romantic inn serving venison, caribou, wild boar and maple syrup mousse.
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This bistro serves excellent boeuf Bourguignon and médaillon de cerf aux Calvados (venison with apple brandy).
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The food and service are the stuff of dreams in this welcoming house. Try mignon of pork with caramelized endive, compote of pear, goat’s cheese and tarragon.
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Visit the organic farm, tour the stables then relax on the terrace enjoying a burger, pasta, soups and salads. A store sells organic produce.
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This farm offers wonderful picnic sites with an abundance of apiary products to taste afterwards, such as honey mead and honey cookies.
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Trout abound in this region and here you can enjoy it cooked to perfection, along with local venison, quail, duck or pheasant.
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Chef-owner André LaPalme provides “soirées épicurienne ” of five courses and four wine servings. Reservations essential.
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Restaurant price categories
For a three-course meal for one with a glass of house wine, and all unavoidable extra charges including tax.
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