Thanks to our skilled chef and his creative team, Le Baluchon offers guests innovative cuisine featuring dishes that, with their fresh herbs and decorative flowers and vegetables, are in all senses of the word, tasteful. Additionally, salt-free foods and light sauces accentuate Le Baluchon's commitment to always being in step with the latest trends in restaurant dining.
What's more, our chef enjoys an excellent relationship with regional food producers. He has been working with them since Le Baluchon's 1990 beginning to create recipes that do full justice to local produce. The goal has always been to offer table d'hôte menus that introduce guests to new dishes and novel food arrangements.
Developing regional cooking requires the judicious use of such items as edible flowers, plants such as the common cattail (the Quebec "heart of palm") and other wild, cultivated or transformed bio-food products. By helping the small-scale food producer market delectable products about which the public often knows very little, Le Baluchon lends a much-needed helping hand to local food artisans. And in return our kitchen benefits from discovering the wealth of regional foods. Le Baluchon has come to be a partner in a shared passion, complicit with local producers in the selection and development of high quality regional food items.