Gastronomy

With is distinctive gastronomy, the Auberge Le Baluchon wants to offer table d'hôte menus that introduce guests to new dishes and novel food arrangements. Thanks to skilled chef, Patrick Gérôme, and his creative team, Le Baluchon offers innovative cuisine featuring dishes that, with their fresh herbs and decorative flowers and vegetables, are in all senses of the word, tasteful. To taste an authentic healty cuisine, the Éco-café Au bout du monde present a menu inspired by the eco-gastronomy movement, promoting natural organic and local foods. Le Baluchon also regales its guests with the rustic charm of its sugar shack and typical sugaring-off meals.

Chef Patrick Gérôme

Chef Patrick Gérôme's creativity is as extensive as his award-winning credentials. He was elected Chef of the Year in 1999 by the Société des chefs, cuisiniers et pâtissiers du Québec, named a three-star chef in the 1999 Debeur guide, winner of a Grands Prix du tourisme Québécois award in 1998 for his contribution to the advancement of the restaurant industry.

Chef Gérôme is also well known all over the province for his work with several humanitarian organizations.

View our recipes:

• Goat cheese fondant ; with apples, caramel sauce red-wine and clover honey
• Sliced duck magret coated with cooked maple syrup and roasted figs
• Roast loin of venison with cranberries
• The “Tour Noire”
• Roasted veal filet and foie gras flan with baies roses and porto sauce
• Trout filet and black cherries steeped and creamed in Messagère beer, with vegetables and lathered mustard sauce
• Savory buckweat mini-pouch with wild turkey conserve and maple syrup-glazed cranberries in a tangy sauce
• Sautéed foie gras with green apples and deglazed with Cognac
• Pork chops with apples squares, Calvados sauce
• Tasty veal medallions florentine
• Le Baluchon Maple Cake
• Smoked salmon and tuna mille-feuilles with sour cream-and-chives sauce
• Filet of Duck in Buckwhet Beer and Maple Syrup
• Onion soup with spelt wheat beer
• Onion soup with spelt wheat beer