Our cuisine

The Auberge offers a glamorous table d’hôte where you will savour a tasty cuisine very refined and lighter.
Note for the patrons not on the package: At the evening supper: table d’hôte from $28 to $58 including appetizers, soup or salad, main dish, dessert and beverage. At noon: table d’hôte at $19,50. Are also available Breakfast, Vegetarian Menu and Wine card. A glance at our menus that we offer ¨on alternative days.

The Auberge du Parc Inn greets with pleasure travellers and tourists for its rooms, dining room and all the leisures on its grounds and this without further obligation towards thalassotherapy treatments.

Photo de la salle à manger
Photo assiette viande

Table d’hôte for Lunch
We offer 3 menus alternately day after day

Menu 1

Soup of the day ~ Juices

Fresh vegetable salad with cold Salmon
Warm chicken liver on mixed salad
Oven baked fillet of Sole on chinese salad
Seafood Linguine, light creamy sauce
Fresh fruit salad, cottage cheese and pecans
Homemade Chicken “Pâté”

Homemade Yoghourt, fruit coulis
Fresh fruit salad
Ice yoghourt

Tea ~ Coffee ~ Herb tea

Menu 2

Soup of the day ~ Juices

Mixed green salad with mango & small Shrimps
Green salad, warm quales, basilic and olive oil
Oven cooked fillet of Cod with vegetables
Poached Turbot with zucchini and fresh mashed tomatoes
Vegetable Quiche with green salad
Oven baked chicken breast and vegetables, flavoured with honey

Homemade Yoghourt, fruit coulis
Fresh fruit salad
Ice yoghourt

Tea ~ Coffee ~ Herb tea

Menu 3

Soup of the day ~ Juices

Vegetables Salad with green onion dip
Oven cooked sliced Salmon on different lettuces
Mussels ¨feuilleté¨, fresh herb sauce
Cold Ham, cottage cheese, cantaloup & nuts
Guinea Fowl ¨confit¨on spinach salad with raspberry vinegar
Chicken sauté, Martinique style

Homemade Yoghourt, fruit coulis
Fresh fruit salad
Ice yoghourt

Tea ~ Coffee ~ Herb tea

Table d’hôte for Dinner

Table d’hôte for Dinner
We offer 3 menus alternately day after day

Menu 1

Appetizers
Stuffed mushrooms, garlic butter
Cod leaver “canapés”
Smoked little Shrimps cucumber chutney
Pheasant terrine with pistachio onion marmelade

Fish and Seafood
Duet of Shimps and Turbot mousse flavored with vermouth and dill
Braised fillet of Sole with almonds
Poached Atlantic Salmon, camembert sauce
Filo sheets stuffed with Crab meat mild creamy sauce, dash of curry

Meat plates and Poultry
Simmered Rabbit in ¨chasseur¨ sauce
Baked breast of Duck in Madeira wine sauce and candied gold raisins
Veal scallop, fresh diced tomatoes, ¨three cheese gratin¨
Beef Fillet Mignon, Maple syrup and Meaux mustard sauce

Menu 2

Appetizers
Snails in white wine and garlic
Fresh asparagus, chef’s mayonnaise
Guinea Fowl Galantine with carrots marmelade
Smoke Halibut, marinated onions

Fish and Seafood
Cod Tongues “Meunière”, Traditional tartar sauce
Oven baked fillet of Sole and asparagus, little shrimps sauce
Fillet of pink Trout, sorrel sauce
Scallops with hazel-nuts, wine sauce with a touch of ginger

Meat plates and Poultry
Lamb fillet Wellington
on green grapes and mushrooms sauce
Stuffed Chicken breast, blue cheese
& garden mix in fresh herb sauce
Beef Fillet Mignon Brochette, Peppercorn and mushroom served on rice

Menu 3

Appetizers
Hearts of Palm with dressing
Marinated fillets of Herring
Crab and Gouda cheese Salad, grapefruit and yogourt dressing
Rabbit stuffing “en feuilleté”, pepper sauce

Fish and Seafood
Poached Cod and its ratatouille, pork fat & onions, gaspesian style
Grilled Halibut fillet on leek and hydromel sauce
Grilled Atlantic Salmon in spiced crust, Caramelized pear
Stuffed cabbage with Seafood, flavored with Muscat wine

Meat plates and Poultry
Pork fillet mignon with apples and red-currant jelly
Guinea Fowl breast stuffed with nuts, citrus fruit sauce
Roasted Beef fillet mignon with marrow and Port wine sauce