Published on April 30, 2023
Le Cuisinomane shares his latest foodie stops of the month. This time, Québec au menu first took him to the mountains and lakes of the Eastern Townships for an immersive experience at a bistro hidden in the forest, before continuing on to two Montreal restaurants that definitely deserve attention.
Although these three establishments offer completely different experiences, they are all connected by the same commitment to transparency and traceability of ingredients, while adopting practices that limit their environmental footprint. Le Tap Room, the Restaurant of the ITHQ, and Billy, I’m Hungry are his three recent discoveries recognized by the “Aliments du Québec au menu” program.
Estrie
575 Hovey Street, North Hatley, QC, J0B 2C0
Le Tap Room is a destination bistro worth visiting at any time of year. In winter, guests settle comfortably by the fireplace while enjoying comforting dishes like beef bourguignon or the famous Abenaki poutine topped with duck confit, mushrooms, and birch syrup. In summer, the terrace overlooking the garden and Lake Massawippi becomes the perfect place to sip a cocktail with a board of house-made charcuterie and cheeses from the Estrie region.
During my visit, snow crab, the signature foie gras, and house-made charcuterie were in the spotlight. After 11 months of waiting for the first sign of spring for any cook (Quebec snow crab!), chef Alexandre Vachon truly elevated it—served already shelled, wrapped in thin crunchy cucumber ribbons, and topped with caviar, green oil, and birch syrup. Spectacular! The foie gras was equally memorable, combining rich duck flavors with the acidity of cherry confit and buttery laminated brioche.
While Tap Room is the bistro of the Relais & Châteaux Manoir Hovey, the table isn’t reserved exclusively for the hotel’s guests. Reservations are strongly recommended. If you are looking for a more refined gastronomic experience, you can book at Restaurant Le Hatley, also recognized by the “Aliments du Québec au menu” program.
Discover the restaurant LE TAP ROOM >>
3535 Saint-Denis Street, Montreal, QC, H2X 3P1
It may not be the first place that comes to mind when choosing a restaurant, but for some reason the restaurant of the Institut de tourisme et d’hôtellerie du Québec (ITHQ) often flies under the radar. It’s the perfect spot for a relaxed dinner or a calm lunch in an elegant setting where graduating students put their classroom knowledge into practice—both in service and in the kitchen.
The restaurant’s values are clear: to practice environmentally conscious cuisine by showcasing Quebec products with well-mastered techniques and flavors that are sometimes traditional, sometimes bold.
I loved the six-course tasting served at a pleasant rhythm. A duo of beets paired beautifully with goat mousse flavored with sumac and sarsaparilla berries (a shrub widely found in Quebec). This was followed by divine snow crab accompanied by a refined variation of corn, then lake walleye served with a rich risotto made with Louis d’Or cheese and crab, topped with a refreshing fennel garnish. A small cheese course rounded out the wine before finishing with a chocolate and Quebec hazelnut éclair created by pastry chef Érik Champagne. What I call a perfect evening!
Discover the ITHQ RESTAURANT>>
Montréal
4269 Saint-Denis Street, Montreal, QC, H2J 2K9
Billy, j'ai faim is the kind of bistro and takeaway counter rarely found in Montreal. At its heart is chef Billy Galindo, who learned his craft in the purest French culinary tradition, without cutting corners. That discipline and deep knowledge are reflected in his bistro menu (fish soup, baked eggs, brioche sausage, pommes dauphines), his ready-to-heat takeaway meals (soups, beef bourguignon, veal blanquette), and his dessert display—everything homemade, by his own hands.
This dedication also extends to ingredient sourcing, with the chef clearly displaying the origin of his products and the producers and artisans he works with. Here, there’s no chance of vegetables from another country, proteins whose producers are unknown, or industrial bread (only the bread and puff pastry are not made in-house).
With snow crab season in full swing, and seated in the modest 20-seat dining room, I enjoyed a snow crab roll served with its bisque, accompanied by phenomenal homemade fries (of course!) made from a very particular Russet potato.
The lunch menu evolves week by week according to market ingredients, and transforms into a delicious brunch menu on Saturdays.
Discover the restaurant BILLY, J’AI FAIM >>
This article is presented in collaboration with:
Discover the full list of restaurants recognized by the Aliments du Québec au menu program for showcasing local Quebec products in their kitchens. There’s something for every taste and occasion, across the entire province! Click here >>
