Le Baluchon, A fabulous experience since 1990

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Meryl Stephens
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Le Baluchon, A fabulous experience since 1990 Firmly rooted in an agricultural and forestry milieu, Le Baluchon offers its guests the opportunity to enjoy a genuine rural- and eco-tourism experience.

1 Le Baluchon, A fabulous experience since 1990 Firmly rooted in an agricultural and forestry milieu, Le Baluchon offers its guests the opportunity to enjoy a genuine rural- and eco-tourism experience. We are proud of our local roots and self-identify by the very special contact with nature which we offer our visitors. Our experiential accomodation, fine dining, spas, outdoor and cultural activities, as well as those based on local traditional rural life, all promote a sense of a different way of life and healing in an outstanding rural and lakeside setting. Our goal is to surprise our guests. To achieve this end, we try to create environments that promote a sense of peace, inspiration and evocation in harmony with our natural surroundings. We also try to offer experiences enjoyed through a wide variety of sophisticated and authentic discoveries. We are eager to stand out by extending to our visitors a warm and personal welcome. Our team of cooks and waiters work closely together to ensure that you enjoy an unforgettable fine-dining experience enhanced by the richness of our terroir and by the know-how of our local suppliers.

2 GASTRONOMIC MENU Four-course table d hôte $59 Spoil yourself by replacing the four-course supper included in your package by our seven-course gourmet menu for a $20 surcharge. Soups and fresh vegetables Sweet potato velouté soup Smoked paprika, chicken confit and spinach $8 Cream of cauliflower Sunflower and Kamouraska Tomme cheese $8 From our own gardens Fine lettuce, roasted tomatoes, cashews, radishes and sherry vinaigrette $8 Cold starters Beef tataki Aragula purée, Matignon potatoes, shiitakes, poppy and lemon $13 Rabbit declination Stuffed saddle of rabbit, liver parfait, apricots, lentils and smoked Earl Grey tea $13 Shrimp and grilled artichoke Shrimp and grilled artichoke, quinoa, labneh, summer squash and vinaigrette with aromatics $15 $3 surcharge with the purchase of the table d hôte Smoked trout escabeche Saint-Alexis-des-Monts trout, fennel, white balsamic vinegar, tomato and fresh basil $12

3 Hot starters Crab cake Crab, Nordic shrimp, peppers, lime, espelette pepper and mascarpone $12 Mushroom tartlet Roast parsnip, black garlic, shiitake and honey-colored armillaria mushrooms and parsley $15 $3 surcharge with the purchase of the table d hôte Mystery appetizer The chef s choice, depending on what is on hand and available The price may vary. A surcharge may be applicable with the purchase of the table d hôte Main dishes Red deer Beetroot, long pepper, roasted Jerusalem artichoke, shallot confit, rösti potatoes and spicy sauce with peppery green alder $38 Braised wild boar Roasted carrots, beurre noisette, gnocchi, Au gré des champs cheese, and cooking juices with savory $35 Hanger steak Shallot confit, rösti potatoes, beans, oyster mushrooms and mustard sauce $35 Lamb Polenta, dried tomatoes, hazelnuts, roasted carrots, braised fennel and tomato juice reduction $42 $5 surcharge with the purchase of the table d hôte Stuffed Guinea fowl Oyster mushrooms, leeks, roasted parsnip, emulsified Guinea fowl liver sauce $35

4 Scallops Jerusalem artichoke, fennel, black lentils, fresh tomatoes and citrus fruit $45 $7 surcharge with the purchase of the table d hôte Cod Brussel sprouts, lardons, corn, old cheddar, rösti potatoes and white wine sauce $28 Vegetarian s choice Pan fried gnocchi, cream with herbal flavoring and roasted garlic, in-season vegetables and mushroom pan fry $28 Mystery main dish. The chef s choice, depending on what is on hand and available. The price may vary. A surcharge may be applicable with the purchase of the table d hôte. Optional extras U10 scallops $5 each U15 shrimp $5 each Mushroom pan fry $7 Market-fresh vegetables $7 Trous normands palate cleansers Calvados Pays d Auge Boulard $3,50 $ (1 oz) Calvados X.O. Pays d Auge Boulard $5,50 $ (1 oz)

5 FINE-DINING MENU Seven-course table d hôte $85 $20 surcharge on package including four-course table d hôte We recommend that all guests at the same table order from this menu in order to enjoy this experience to the full. This menu is available until 8:30 p.m. Our sommelier will suggest an appropriate food and wine pairing for just $30 Cream of Jerusalem artichoke Hazelnuts and lardons Scallop ceviche Citrus fruit and aromatics Suggested pairing : I.G.P. Val de Loire, Claude Cogné, Domaine de la Couperie, 2013 (3 oz) Piglet flank Honey-coloured armillaria mushrooms, pistachios and aragula Suggested pairing : A.O.C. Chablis, La Chablissienne, La Sereine, 2011 (5 oz) Fresh pasta with cuttlefish ink Shrimp, razor clams, chorizo and curry Duck declination Magret, gizzard, black garlic, cooking juices reduction with sherry Suggested pairing : D.O. Valdepenas, Raices, Crianza, 2009 (5 oz) Quebec cheese Apple butter, biscotti and Le Baluchon s own honey Suggested pairing : Rei Tawny port (3 oz) Sweet delight from our pastry chef

6 CHILDREN S MENU (5 to 12 years of age) Soup In-season soup Main Dishes Chicken strips Rösti potatoes and in-season vegetables Homemade barbecue sauce Macaroni and cheese Small green salad Beef stew Chili, vegetables and small green salad Desserts Pumpkin seed brownie In-season tartlet Juice or milk $15

Le Baluchon, A fabulous experience since 1990

Le Baluchon, A fabulous experience since 1990 Firmly rooted in an agricultural and forestry milieu, Le Baluchon offers its guests the opportunity to enjoy a genuine rural- and eco-tourism experience. We