Welcome Gîte du Mont-Albert

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Kelley Smith
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1 Welcome Gîte du Mont-Albert Gîte du Mont-Albert would like to welcome you and to proudly introduce his executive chef, Rémy Michaud. This native of the Gaspé region is a graduate of the École hôtelière de La Capitale, he has many years of experience under his belt as an assistant chef and as a chef, notably at Québec City s Hôtel Loews Le Concorde, with Croisières AML, and at the Société des Casinos du Québec. He s a great admirer of Québec producers and always makes a point of featuring high-quality products cultivated or raised right here at home. Gîte du Mont-Albert is the perfect place for him to draw upon his original, authentic experience, inspired by this majestic environment, to offer you a contemporary cuisine made with fresh local products. The Gîte du Mont-Albert team wishes you a wonderful evening and a memorable culinary experience.

Allergies If you suffer from any food allergies, please inform your server. Length of serving time In case of time restrictions, please inform your server.

The whole team invites you to explore our gourmet cuisine with its distinctive Gaspé flavor.

Sit back and let our highly qualified team work its magic on you!

3 Allergies If you suffer from any food allergies, please inform your server. Length of serving time In case of time restrictions, please inform your server. Discover the freshness and flavor of the Gaspé Créatif à l érable Gîte du Mont-Albert is a leading promoter of our beautiful peninsula s natural treasures. The whole team invites you to explore our gourmet cuisine with its distinctive Gaspé flavor. All along your gourmet voyage, you will discover ingredients and products grown, raised, and crafted right here in the Gaspé Peninsula. Sit back and let our highly qualified team work its magic on you! Smarter Seafood Smarter Seafood is a certification programme for restaurants and fish markets that commit themselves to the promotion of the sound management of marine resources by protecting the St. Lawrence's marine biodiversity. They do so by offering their clients little known edible species from the St. Lawrence River, thus relieving pressure on the fishing of vulnerable species. Fair trade coffee This is fair trade coffee. A network helping small coffee producers in order to prevent child labor exploitation. Production is also done with environmentally friendly techniques. Fair trade coffee, the right coffee Your daily gesture of solidarity.

4 To discover the flavours of Gîte du Mont-Albert, created your own table d hôte or choose dishes à la carte. Add for taxes. Suggested tip, 15% 3-course table d hôte at $37 4-course table d hôte at $47 Appetizers ($10 extra 3-course package clients) Cauliflower orgetto with black garlic and Le Petit Blanchon cheese, shiitake confit 11 with fleur de Guérande Ceviche of beets marinated with balsam fir, canola oil, shavings of Rayon d or cheese from 12 La Fromagerie du Littoral and toasted walnuts Torch-seared cod cheeks, smoked sea bacon, wasabi crystals and a fennel-radish salad 14 with cider vinegar Gîte du Mont-Albert s smoked salmon bites, blueberry lacquer, espuma with saltwort and nori chips 15 Veal bone garnished with its marrow and sous vide marinated vegetables, croutons with 17 fresh herbs and micro greens for a crispy-smooth texture ($7 extra for package and table d hôte clients) Elk carpaccio, fresh cream with di bufala cheese, daisy buds, invigorating shoots, 18 birch sap reduction, and toasted pine nuts ($18 extra for 3-course package and table d hôte clients) ($8 extra for 4-course package and table d hôte clients) Potage Comforting soup of the moment 6

5 Main courses Rabbit leg confit, sauce with kirsch, lentil ragout with savory and mixed vegetables 22 Unilaterally-cooked red snapper, golden coating of hemp and dried lavender, corn puree with 23 salted herbs from Les Herbes salées du Bas-du-Fleuve Guinea fowl supreme, sauce with François, a digestive from Ferme Bourdages, 24 braised cabbage with juniper Pan-seared fresh and smoked salmon, hollandaise sauce with grapefruit and lemon balm, 25 kumquat, tomato and edamame chutney with summer honey Sous vide osso bucco of veal with a touch of tomato, apricot marmalade with bergamot, 25 fresh pasta from Pasta Loca and gremolata Melt in the mouth shoulder of beef, Madeira sauce with foie gras and a Jerusalem artichoke 26 purée with Pied-de-vent cheese from the Magdalen Islands Pan-fried red deer cutlet and crispy pork belly, game sauce with Gaspesian mustard, 28 autumn vegetables salad with myrica ($8 extra for package and table d hôte clients) Desserts The dessert and beverage menu will be presented to you after your main course

Menu for children This menu is free for children 5 years and under for the dishes

additional $10 for a main course of your choice or choose your dishes à la carte Add

Suggested tip, 15% Soups Soup of the moment 6 Main courses Breaded chicken fillets

Chicoutai sauce 8 Burger with lettuce, tomatoes, Swiss cheese and homemade

fillet, demi-glace and fresh vegetables 15 Desserts Traditional golden brown sugar

6 Menu for children This menu is free for children 5 years and under for the dishes marked with an It is also available in table d hôte for children aged 6 to12 with an additional $10 for a main course of your choice or choose your dishes à la carte Add for taxes. Suggested tip, 15% Soups Soup of the moment 6 Main courses Breaded chicken fillets with a sweet and sour sauce 8 Pasta of the day Bolognaise style 8 Poutine with Chicoutai sauce 8 Burger with lettuce, tomatoes, Swiss cheese and homemade mayonnaise 12 Salmon fillet with tartar sauce and fresh vegetables 14 Beef shoulder fillet, demi-glace and fresh vegetables 15 Desserts Traditional golden brown sugar pie 7 Scoop of ice cream with a choice of coulis 7 Fresh fruit salad with a simple syrup 7 Deliciously fresh chou pastry filled with whipped cream and a fondant chocolate coulis 7

Welcome Gîte du Mont-Albert

Welcome Gîte du Mont-Albert Gîte du Mont-Albert welcomes you and proudly introduces you to its chef, Guillaume Charbonneau. I want you to know that I fully appreciate being in a mountain environment and