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Dinner Menu

Tasting Menu

4 courses | 89

6 courses | 114

DUCK

OYSTER

BLACK PUDDING

CHEEK & TONGUE

ALFRED

PUFF

Three distinct wine pairings are proposed to you by our head sommelier to pair with your menu.

Sommelier pairing | 55 – 80

Prestige pairing | 85 – 135

Grand award pairing | 130 – 250

Starters

Marrow

Bacon | Louis d’or | fried onion | bread

22
Foie gras

Terrine | coal | blackcurrant | bread

24
Clam

Whelk | tatsoi | parmesan | parsley

23
Scallop

Smoke | parsnip | maitake | hemp

23
Shallot tatin

Goat cheese | chicory | walnut | thyme

18

Mains

Walleye

Leek | spinach | potato | fermented garlic

41

Sunflower

Oyster king | pecorino | mache | cream

36
Elk

Guanciale | beet | onion | fir

42

Cavatelli

Duck | romanesco | cremini | parmesan

38

Veal chuck

Apple | fingerling | foie gras sauce

39

Desserts

 

Pear

Tonka | walnut | mascarpone

13

Chestnut

Morello cherry | fir | ginger | maple

13
Tatin

Apple | sablé | meringue | rose yogurt

13

© 2024 Le Coureur des Bois. All rights reserved.
This establishment is part of COGIR restaurants

Web site created by Kim Trudel
Photo credit : Matt Ayotte