Gastronomy

The Auberge Montagne Coupee, renowned for its exquisite dining , recommends a very high quality table. The Chef suggests a gastronomic experience worthy of warned connoisseurs.

Chef Daniel Komarnicki

Daring, creative, and untiring, his menus are highly original, with dishes that are a sheer delight for the senses. Constantly on the lookout for new products and trends, he provides a showcase for local products, much to the delight of her suppliers. The kitchen team upholds the very essence of renowned ancestral cuisine with its culinary preparations and with a love for the profession that only grows with each meal that is prepared. The Auberge La Montagne Coupée's restaurant has garnered several honours, including regional tourism prizes for restaurant development and for gastronomy, as well as the prestigious Carte d'Or.

View our recipes:

• Rock partridge, pan fried season mushrooms, foie gras emulsion
• Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar
• White chocolate maple flavoured frozen parfait, and pistachios
• Celeriac salad, arugula and green apples, "carcajou roots" mustard dressing and daisy buds, a few grilled pumpkin seeds
• Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil
• Quebec veal filet with melting Laracam cheese
• Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
• Melting Brie cheese with honey and roasted pine nuts
• Crème brûlée with black tea infusion and raspberries
• Best-ever seafood and vegetable soup, old cheddar cheese crouton
• Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
• Delicious Pumpkin Soup