Gastronomy

Auberge des Falaises serves up a duo of chefs to pilot the gastronomic journeys that render dining at the inn both flavorful and memorable. The chefs are offering, in addition to their summer-inspired fare, a selection of some of the dishes that have helped build the inn's reputation through the years.

Chefs Steeve Tremblay et Alain Morel

This year, chef Steeve Tremblay and his collaborator Alain Morel have revisited over 300 years of culinary history to bring you a menu inspired by flavours from home and abroad. As one would expect, the richness of the Charlevoix region and of Québec as a whole has been brought to the foreground in a menu that will introduce you to a thousand and one flavours of today and of days gone by.

View our recipes:

• Guinea Fowl filled with cheddar, and leeks au gratin
• Marinated and grilled Beef tenderloin, with green pepper sauce and grilled vegetables "en papillotes"
• Pear and Saffron Risotto
• Medallion of Veal Prince Orloff
• Chicken supreme stuffed with mushrooms
• Coconut, Lime and Vanilla Crème Brûlée
• Emu Steak Tartar With Aged Cheddar Shavings and Volcanic Salt
• Venison Chops with Cocoa Port Sauce
• Succulent Goat Cheese and Banana Pie
• Lobster Puff Pastry and Oyster Mushroom with Asparagus and Mini-vegetable Emulsion