This highly respected restaurant features a blend of produits du terroir (local Québec produce), along with international accents. Delectable favorites include giant scallops with coconut milk and exotic fruits, and lamb with mint and anise. Chef Daniel Vézina keeps menu descriptions to the minimum, saying he wants to ‘leave room for imagination and discovery.’ There’s also a spontaneous chef’s menu ($60) ‘for those that like to be surprised.’