Prix restaurateur `Le Cuisinomane visits Restaurant 1668, Le Géraldine, Le Presbytère, La Traite and Île Flottante

Laurentides

163 rue Saint-Eustache, Saint-Eustache (QC), J7R 2L5

What a pleasure it is to dine at Le Géraldine! This bring-your-own-wine restaurant in Saint-Eustache strikes a remarkable balance between boldness and tradition, as well as indulgence and refinement, offering guests an experience that feels both inspired and deeply personal.

Chef Olivier Robillard takes his role as an ambassador for local ingredients to heart, showcasing them proudly both on the menu and in each plate. Thanks to close relationships with several producers and artisans, his menu offers a sincere reflection of the season. With tuna season in full swing in Gaspésie in early September, he presents it in two ways as part of the tasting menu: first as sashimi with shiitake mushrooms marinated in plum juice, and then as a tartare seasoned with a house-made sambal oelek condiment.

This is followed by a beautifully composed ostrich tartare, elevated with marinated chanterelles, immature elderflower capers, cattail hearts, and a green mustard emulsion, served with a crisp cracker made with hemp oil and Gorria pepper. The morels agnolotti were equally outstanding, as was the final savoury course: venison striploin with a flawless fermented blueberry sauce and fir shoots.

A truly memorable dining experience, well done!

Capitale-Nationale

5 Place de la Rencontre, Wendake, (QC) G0A 4V0

Chef Marc de Passorio arrived at La Traite after working in Michelin-starred restaurants in France and New Zealand. His goal is twofold: to highlight Québec’s local ingredients and to pay tribute to Indigenous culinary traditions. Hunting, fishing, and foraging are all reinterpreted through his own creative lens.

The lobster cooked in blueberry gin and lightly cold-smoked to order is a nod to the lobster fishery of Natashquan, where crustaceans were traditionally cooked over driftwood fires upon the fishermen’s return. Corn, one of the Indigenous “Three Sisters,” is showcased in several ways: as a creamy corn purée with sunflower seeds, hazelnut oil and agastache popcorn, as a textured base beneath marinated scallops, and as flour used in the bannock bread.

This is also a destination for game meat. During my visit, both bison and venison were featured on the menu.

Montréal

174-176 Rue St-Viateur Ouest, Montréal (QC), H2T 2L3

Colourful, flavourful, and full of discovery, the experience offered at Île Flottante is sure to delight even the most curious epicureans.

At the helm is Chef Sean Murray Smith, known for his intellectual, artistic, and highly innovative approach to cuisine. From the very first course, guests are immersed in his creative universe: a veal and beet tartare supported by three distinct sauces, an emulsion of mustard, a rice milk-based sauce, and a chive oil.

The experience unfolds as a true exploration of texture, beginning and ending on the same note: fried kale, poached radish wedges as well as thin pickled slices, celtuce ribbons (also known as asparagus lettuce), and endive leaves. The pleasure lies in composing each bite, layering textures, and discovering new flavour combinations. It is a true playground for the senses, continuing through five more courses. Vegetarian and vegan guests are equally invited to fully immerse themselves in the chef’s world.