One of Montréal’s most respected restaurants features extravagant pork, duck and steak dishes, along with its signature foie gras plates. Irreverent, award-winning chef Martin Picard takes simple ingredients and transforms them into works of art. Dishes are rich and portions are large, so bring an appetite. Reservations are essential.
The famous canard en conserve (duck in a can) is half a roasted duck magret served with foie gras, cabbage, bacon, venison and spices, sealed and cooked in a can – then opened tableside and dumped over celery-root puree on toast.
