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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

Bouquet of tender lettuce from the Chef’s gardens, fresh Le Baccara-style ricotta
goat cheese, vine tomato variation, pine nuts and Espelette pepper tile, aged balsamic vinegar
$13
Bison tartare from La Petite-Nation with ewe’s milk cheese and truffles, quail egg tempura, raspberry vinaigrette $17
Marinated lobster and Princess scallop variation, white gaspacho with grapes, blood orange and verjus jelly, tuile with Serrano ham $23
Terrine of duck foie gras and hare confit, amaranth sprout with coeur de glace, Bannock bread crouton, pembina plum jelly $23

Hot Appetizers

Northern oyster mushroom velouté, seared scallop, baby bok choy flavoured with porcini mushroom oil $15
Seared sablefish, farfalle with cuttlefish ink, shiitake, edamame and shrimp tian,
sea urchin butter with ginger, Massawippi miso aged five years
$22
Seared escalope of duck foie gras, pulled smoked boar cheek, apple press with maple syrup,
parsnip mousseline, bourbon sauce
$25

Main Courses

Roasted wapiti filet with Monna & Filles Crème de cassis glaze, Ratte potatoes croquette ventrèche, sea buckthorn jelly with citrus, early vegetables and venison jus $45 
Pan-seared Palet d’or beef tenderloin with duck foie gras butter, pirogis with aged cheddar cheese, celeriac purée, caramelized shallots, Port wine sauce $45 
Roasted Québec lamb loin with salted herbs, shepherd’s croquette with chorizo and Manchebello cheese from La Fromagerie Montebello, squash and grilled bell pepper dariole, fig confit, spicy red wine caramel, lamb jus $46 
Pan-seared veal mignon and lobster, Brillat-Savarin polenta, veal jus, lobster mousse drizzled with pistachio oil $45 
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
Hay-smoked guinea fowl breast cooked skin-on, tray of mushrooms from La Ferme Le Coprin
and truffle-flavoured leek, root vegetable mousseline, white asparagus tips, crayfish butter
$46 
Lobster poached in half-salt butter and seared scallop, translucent ravioli with snow crab, Northern Divine organic caviar, seashell bouillon with pure sap water and squash jus $58
Additional pan seared duck foie gras $20

Vegetarian dishes can be prepared upon request.

Gourmet Menu

Appetizer

Boileau deer tenderloin tataki, baby organic leaves with verjus and marinated wild turnip, creamed pears, fruit chutney with ginger
Or
Rainbow trout fillet from La Ferme piscicole des Bobines, marinated in beet juice,
daikon and Northern shrimp roll, green apple espuma
Or
Terrine of duck foie gras and hare confit, amaranth sprout with coeur de glace, bannock bread crouton, pembina plum jelly

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
Hay-smoked guinea fowl breast cooked skin-on, tray of mushrooms from La Ferme Le Coprin
and truffle-flavoured leek, root vegetable mousseline, crayfish butter
$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 and ice cream $12
Nyangbo chocolate fudge pie, caramel and fleur de sel sauce, caramelized bananas, banana milkshake and Tahitian vanilla bean ice cream $12
Dulcey chocolate dome with spices and Moroccan dates, apricots sautéed, vanilla-poached peach tempura, allspice tile $12
Bergamot ice cream, strawberry and kefir sorbet, crispy rhubarb meringue, mascarpone and nougat Chantilly (gluten-free dessert) $12
Ceylon cinnamon and nutmeg doughnut stuffed with yuzu cream, blueberries confit with black currant cream, coconut and Opalys white chocolate supreme cream, roasted coconut chips, Coco-Malibu sorbet $12
Manjari chocolate bar and chewy chocolate biscuit, ivory cream flavoured with rose, currant coulis, litchi sorbet $12
Raspberry crème brûlée sphere, Champagne and lemongrass jelly, yogurt cream, almond strudel $12
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