Bistro à Champlain

 

On June 17, the Bistro à Champlain proudly moved to Estérel Resort. A transition that took months to prepare in order receive the precious wine bottles collectionned by Champlain Charest the last years. Estérel Resort is proud to announce its acquisition of one of Quebec’s treasures: the wine collection from the Bistro à Champlain, which contains more than 5000 bottles. Estérel is honored to be carrying on the legacy of this iconic winery.

Preserving the name “Bistro à Champlain”

The impressive heritage built by collector Champlain Charest will be preserved in name as well: Estérel’s gourmet restaurant L’ultime will be renamed Bistro à Champlain.

Schedule

*Please note that bookings are mandatory for each restaurant, or else we cannot guarantee availability of the restaurant and the hour of service.*

Breakfast 7 a.m. to 10.30 a.m
Brunch (Sunday only) 10. 30 a.m. to 2 p.m.
Monday-Thursday night 5.30 p.m. to 9.30 p.m.
Friday and Saturday night 5.30 p.m. to 10 p.m.
Sunday night 5.30 p.m. to 9.30 p.m.
Book at Bistro à Champlain
Bistro à Champlain's

Select Club

A select club where you can benefit from exclusive priviledges, from discounts on wine bottle purchases to invitations to our wine events.

Les amis du Bistro à Champlain get :

  • 6 free Queylus wine tastings (Value of $102)
  • 5 %  off any wine à la carte
  • 10 % off on digestives and dessert wines
  • 20 % on our wine events, in addition being able to book your place before everyone else
  • 50 % off cellar rentals, including a sommelier’s service to guide you in your bottle choices
  • Gift box

99 $ for life

Call us  1 888 378-3735 #6038

WRITE US FOR MORE INFORMATION

Gourmet Gift Menu - 3 Services

Starting December 6, 2018

Entrées

Itsumo tuna tataki (eco-friendly) : yuzu and truffle mayonnaise, ninja radish, edamame, marinated jalapeno, Lebanese cucumbers

$8.00

Cream of peas and mascarpone: Crumbled Gaspor bacon, olive oil powder and parsnip chips, chives and avocado oil

Torchon-style foie gras: Buckwheat honey gingerbread, apple chutney, ice wine jelly and Saskatoon berry gel and sea buckthorn

$13.00

Bistro à Champlain salad: Leaf lettuce, young mustard leaves, radicchio, endives, sprouts, grapes, radish purée, nasturtium leaves, grilled hazelnut oil, vegetable pearls and ribbons

Main Courses

Truffle risotto: mascarpone, tartufata, caribou lichen, chanterelle powder, wild mushrooms and Parmesan

Beef tenderloin (7oz): Candied cipollini, sweet gale sauce, Bleu d’Élizabeth cheese, oyster mushrooms, honey fungus, niçoise and young vegetables

$16.00

Scallop and black pudding: Green apple in Xérès, chorizo chips, Brussels sprouts and smoked potato aligot

$18.00

Duck breast from the village: Sumac, sweet potato purée with hazelnut purée, goat cheese and fried sage sauce


Our Cheese

Platter of assorted fine Quebec cheeses

$15.00

Desserts

Our Master Pastry Chef’s favourites

Starting December 6, 2018

6 course tasting menu

Amuse-bouche

Itsumo tuna tataki (eco-friendly): Yuzu and truffle mayonnaise, ninja radish, edamame, marinated jalapeno, Lebanese cucumbers

Yuzu pickled yellow beets: Vegetable gargouillou, herbed creamy feta and buttermilk dressing

Halibut fillet: Pearls of butternut squash, lobster bouillon, shiitake, kale and radish

Duck breast Canard du Village: sumac, sweet potato purée w/ hazelnut butter, goat cheese and fried sage sauce

Beef tenderloin: Candied cipollini, sweet gale sauce, bleu d’Élizabeth cheese, oyster mushrooms, honey fungus,
nicoise and young vegetables

Dessert

$100 / person

For the food and wine pairing, please add $70

*All guests at the table must order the gourmet tasting menu.

Bistro à Champlain's Menu

Starting December 6, 2018

Amuse-bouche

$8.00

Appetizers

Milk-fed veal tartar: ricotta di bufala, brioche bread, daisy buds, fried capers, candied lemon and blazed onion powder

$18.00
(+6 with package)

Cream of peas and mascarpone: Crumbled Gaspor bacon, olive oil powder and parsnip chips, chives and avocado oil

$13.00

Torchon-style foie gras: Buckwheat honey gingerbread, apple chutney, ice wine jelly, Saskatoon berry gel and sea buckthorn

$25.00
(+12 with package)

Itsumo tuna tataki (eco-friendly) : yuzu and truffle mayonnaise, ninja radish, edamame, marinated jalapeno, Lebanese cucumbers

$17.00

Yuzu pickled yellow beets: vegetable gargouillou, herbed creamy feta and buttermilk dressing

$16.00

Bistro à Champlain salad: Leaf lettuce, young mustard leaves, radicchio, endives, sprouts, grapes, radish purée, nasturtium leaves, grilled hazelnut oil, vegetable pearls and ribbons

$14.00

Main courses

Scallop and black pudding: green apple in Xérès, chorizo chips, Brussels sprouts and smoked potato aligot

$54.00
(+15 with package)

Halibut fillet: Pearls of butternut squash, lobster bouillon, shiitake, kale, radish

$38.00

Beef tenderloin (7oz): candied cipollini, sweet gale sauce, Bleu d’Élizabeth cheese, oyster mushrooms, honey fungus, niçoise and young vegetables

$52.00
(+14 with package)

Duck breast Canard du Village: sumac, sweet potato purée with hazelnut purée, goat cheese and fried sage sauce

$38.00

Truffle risotto: mascarpone, tartufata, caribou lichen, chanterelle powder, wild mushrooms and Parmesan

$36.00

Clams and gizzards confit casserole: white butter, pink pepper, mini leeks in dressing

$48.00
(+10 with package)

Our cheeses

Plate of Quebec fine cheeses

$18.00

Desserts

Our master pastry chef’s stellar creations

$12.00

Vegetarian menu

The vegetarian menu is now available at our three restaurants! In the evening only.

Vegetarian menu

First Course

Regular soup or Lactose-free

$6.00

Baby kale salad, mustard dressing

$9.00

Second Course

Grand Marnier flambé brie, pecans

$21.00

Wild mushrooms tart

$14.00

Fresh vegetable spring roll creation

$14.00

Third Course

Gourmet salad

$19.00

Homemade ricotta gnocchi, wild mushrooms, truffle, butter, parsley

$32.00

Butternut squash pizza with blue cheese and arugula

$19.00

Pasta of the day

$22.00

Last Course

Marie Jeannes’ sweet plate

$10.00