Gastronomy

The regional producers in Monteregie have a lot to offer and the Auberge des Gallant take full advantage of this horn of plenty in the preparation of their meals. An unparalleled gastronomic experience!

The Gallants are licensed operators of a major maple grove. Maple syrup and sugar are used as much as possible in the restaurant, for banquets, and in the Maple Pavilion. The Gallant restaurants offer several maple-flavoured dishes. The inn produces and markets a line of packaged syrups and candies.

Chef Neil Gallant

Neil Gallant was raised in the kitchen at Auberge des Gallant where his father, Gérard Gallant, prepared delicious meals for the Auberge. Neil worked along side his father since the age of three where he developed his love for gastronomy. After graduating from the ITHQ, Neil perfected his culinary skills at the Times Dinner Club and Restaurant Rosalie. Presently he is the Chef at Auberge des Gallant.

View our recipes:

• Salmon Tartar
• Thanksgiving Roast Turkey with Cranberry and Walnut Stuffing
• Gallant Maple Syrup Pie
• Apple Sauce Spice cake
• Roast turkey with cranberry and walnut stuffing
• Stuffed guinea fowl breast with duxelles of mushrooms, blueberry and Porto sauce
• Unique maple syrup fondue
• Tremendous Maple Cheese cups
• Seared scallops on a celery root purée and spicy ginger honey
• Chocolate Torte
• Great braised Lamb Shank au jus
• Maple Syrup Fondue
• Deer Terrine