Le Poivre Noir

Fusion in Trois-Rivières

At this upmarket place by the riverfront, chef José Pierre Durand’s inspired, often daring blend of French, Québécois and international influences creates a memorable dining experience. Appetizers such as asparagus and blood-orange salad, or warm goat's-cheese ‘snowballs’ with tomatoes and pistachios are followed by main dishes such as Québécois deer with pine-nut-squash risotto and cranberry chutney. Reservations suggested.

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