Chef: Ginette Breton

My culinary voyage can be summarized in a few words: from delicacy to delicacy.

APPROACH
The Inn’s cuisine could be defined as a happy mixture of the cuisines of southern France and different Italian regions, with a few incursions from Spain or North Africa (countries of the Mediterranean basin). It is a simple cuisine with effusive flavors relying upon the freshness of the ingredients, the use of herbs from the garden, and preparation in limited quantities. If a menu item demands considerable preparation or prior cooking, I will rarely serve more than eight persons; for simpler dishes, I work exclusively based on orders from the dining room. Everything is prepared in our kitchen with the exception of bread and croissants... given time constraints! I go out shopping for ingredients (often as far as Montreal) and even if I already have in mind aœsketch of the menu, I often finalize it once at the market. The availability and freshness of products is, of course, the determining factor.

 

CREATION OF MENUS
Let us start by pointing out that it is essential to make reservations, or else the dinning room may not be open. Another detail worth mentioning is that we do not have a fixed menu and consequently, it is impossible to order “à la carte”. We favor a different formula. Every evening, we offer our guests a choice of two or three fixed price menus. Each of them has five courses (soup, appetizer, main course, salad, desert and coffee).
To satify all tastes, the first fixed price menu generally offers meat as its main course, the second, fish or foul, and the third, fish or pasta.
Each full menu is created by the chef and is inspired by the main course, so as to marry flavors, aromas, and colors in the most stimulating manner possible while maintaining a certain equilibrium: the meal must remain a celebration until the end.

All menues have the same fixed price, equilibrium being also important with regard to the cost of ingredients.

CHOICE OF INGREDIENTS
Fine herbs, Italian lettuce, edible flowers, and rhubarb come from our garden. Regional products are used to the full extent possible:

Cheese and cider from St-Benoit.
Hydroponic lettuce from the Campagnard de Sutton.
Seasonal berries and vegetables from the region.
Ducks from Brome Lake.
Spring lamb and milk calves from the Eastern Townships
Wild mushrooms from our woods and fields (pleurotes, chanterelles, milk caps).
Honey from_Potton …
On the other hand, for certain Italian products, supplies come from Montreal. Certain types of bread, croissants, cheeses, oils, nuts, olives, coffee, or imported products, as well as certain cuts of meat, cannot be found close by. In addition, certain types of lettuce or vegetables are bought directly from farmers at the Jean-Talon Market.

DINING ROOM SERVICE
Attentive but relaxed service, given the size of our staff (we are only two, one in the kitchen and one in the dining room)

SPECIAL EVENTS
The vast garden will accommodate an outdoor reception with up to 25 guests.