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Auberge du Lac St-Pierre provides imaginative Québec cuisine, French-inspired and based on typically regional products.
After prestigious studies at the Centre Inter consulaire de formation en cuisine et pâtisserie of Jouy-in-Josas, Alain Pénot leaves an indelible mark in fine gastronomy while cumulating more than 20 years of experience. Since 1993, the Auberge du Lac-Saint-Pierre has the honor to see him work in its kitchen.
Congress, gala, official receptions and other events are more than common for this Chef who prepares Duck foie gras escalope with elderberry blossom syrup, Québec calf sweetbreads and Grand-Mère Wapiti loin in an exquisite way.
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Quebec Resorts & Country Inns receives financial support from Tourisme Québec |
