Gastronomy

The Auberge du Lac-à-l'Eau-Claire is the ideal place to appreciate a frank and honest gastronomy. Among the favourites; our exquisite lake trout prepared in more than 10 different ways.

Chef Claude Blais

Embracing the concepts of sincerity and simplicity to craft and create their most appealing dishes, Chef Claude Blais and his team share a single passion: cooking. Constantly seeking to renew his offerings, our chef eagerly concocts succulent dishes that are always elegantly presented to you. Whether you are a connoisseur or simply an enthusiast of fine food, our appetizing and delicious table d'hôte is sure to tempt you with its array of regional specialities and simple yet refined food.

View our recipes:

• Snow crab salad with avocados and asparagus
• Chocolate cake with fruit coulis
• Seafood Risotto 'à la ratatouille'
• Goat Cheese, Tomato and Olive Tart
• Strawberry yogurt and maple sugar
• Spicy fruits in ice cider
• Rhubarb vanilla soup, strawberry sorbet
• Spinach, Scallop and Shrimp Salad With Blood Orange Emulsion
• Duck leg confit, on a mixed vegetables bed, sweet and sour raspberry sauce
• Exotic Trout Fillets With Curry and Spinach
• Delicious Wapiti Flat Sausage with Cranberries and Braised Cabbage, Caribou Reduction
• Strawberry Consommé With Orange and Lemon Zest
• Ricepaper rolls of trout and mint