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Inspired by the culinary traditions of France, Le Baccara’s fine cuisine showcases market-fresh produce occasionally adding a touch of the exotic from the great culinary influences of the world. In fact, Le Baccara's cuisine is a testament to the fine art of extracting nature's flavours and creatively harmonizing them to delight both the palate and the eye.

Menu

Inspired by the culinary traditions of France, Le Baccara’s fine cuisine showcases market-fresh produce occasionally adding a touch of the exotic from the great culinary influences of the world. In fact, Le Baccara's cuisine is a testament to the fine art of extracting nature's flavours and creatively harmonizing them to delight both the palate and the eye.

And no gourmet experience would be complete without pairings of the finest fruits of the vine. Our wine cellar boasts a variety of outstanding products selected with care and originality. Both the wine list and the water list will serve to complement your epicurean experience at Le Baccara.

Cold Appetizers

Tender lettuce leaves from Les Jardiniers du chef, pressed marinated vegetables with spices, goat cheese au gratin, 25 year aged balsamic vinegar $15
Bison tartare from Ferme Takwânaw with truffles and ewe’s cheese from Fromagerie les Folies Bergères, quail egg tempura, raspberry dressing $17
Cold lobster marinated in lemongrass, vanilla custard filling, tender hakarashi leaf, pineapple tartare with coriander, coconut jelly, Coraline tile $23
Pressed duck foie gras from La Ferme Basque de Charlevoix, pear chutney, apricot coulis, pine nut crumble, creamed baby pear jelly, serviceberry juice tile $23

Hot Appetizers

Cream of Jerusalem artichoke soup, young pardridge timbale with morel mushrooms $16
Scallop in an herb crust, seared langoustine tail, risotto with smoked goose supreme and chervil, oyster butter emulsion $24
Escalope of pan-seared duck foie gras, dried fruit French toast, pan-fried groundcherries with fall honey and Amour en Cage liqueur, poultry jus $25

Main Courses

Seared wapiti fi let, shallot puff pastry, butternut squash and celeriac au gratin, shredded Brussel sprouts with roasted farm bacon, glazed pearl onions, venison jus $47 
Pan-seared beef tenderloin, braised oxtail cromesquis, baby carrot and mini-tatsoi fricassee, Port wine sauce $46 
Roasted Québec lamb loin with salted herbs, vegetable cannelloni with braised neck of lamb, creamy polenta with Tomme de Brebis cheese from Maison Maurice Dufour, tomato and black olive jam, lamb jus $48
Pan-seared veal mignon and lobster, Brillat-Savarin polenta, veal jus, lobster mousse drizzled with pistachio oil $47
Our chef prepares delicious fish, in harmony with the season and catch of the day, that is low in fat and calories, but full of flavour. $45
Duck supreme in a fine cocoa crust, thigh meat roll with onions wrapped in cabbage, sweet potato purée, braised fennel, baby pakchoi, cherry sauce $46 
Seared Maritime lobster and scallop, ravioli with porcini mushrooms and truffles, cauliflower purée, baby spinach, leek and oyster mushroom fondue, tarragon butter $58
Additional pan seared duck foie gras $20

Vegetarian dishes can be prepared upon request.

Gourmet Menu

Hors d’oeuvre

Smoked Charlevoix emu fillet carpaccio, cranberry compote with lime, vegetable chips, pumpkin seed oil

OR

Marinated Arctic char, tender lettuce leaves and XO dressing, tarragon meringue with fleur de sel, light Écume de mer sparkling cider mousse, Northern Divine caviar

OR

Pressed duck foie gras from La Ferme Basque de Charlevoix, pear chutney, apricot coulis, pine nut crumble, creamed baby pear jelly, serviceberry juice tile

15 $

Market fresh soup

Our chef prepares delicious fish, in harmony with the season and catch of the day, that is low in fat and calories, but full of flavour $65
Duck supreme in a fine cocoa crust, thigh meat roll with onions wrapped in cabbage, sweet potato purée, braised fennel, baby pakchoi, cherry sauce $75

À la carte dessert

Mignardises

Grand Menu Dégustation du Chef

The chef and his team offer a five or eight - course tasting menu inspired from our à la carte menu. Let us surprise you!

Five-course
$ 95

Eight-course
$ 120

Our sommelier, Danielle Dupont suggests a different wine with each course.Enjoy the balance of impeccable wine pairing

Selection of wine
$ 75

Selection of prestigious wine
$ 95

The selection of prestigious wine includes a Champagne service with the appetizer and a prestigious wine service with the main course.

Desserts

Assorted homemade sorbets or ice cream $12
Surprise dessert by the pastry chef and team $12
Orange variation with orange financier cake, Zefir mousse, coffee espuma $12
Le Baccara-style tatin pie, speculoos ice cream, bacon chips $12
Pavlova with exotic fruits smoked in Tahiti vanilla $12
Crème brûlée ball with pear and maple syrup $12
Chocolate soup, pistachio cake, lemonade mousse, Morello cherry sorbet $12
Pastry chef’s selection $18
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