Welcome Gîte du Mont-Albert

(1)

Welcome

Gîte du Mont-Albert

Gîte du Mont-Albert would like to welcome you and to proudly introduce its executive chef, Alain Berthelot.

Born on the Gaspé Peninsula, Alain Berthelot is a graduate (1998) of the Centre d’hôtellerie C.-E.-Pouliot de Gaspé in institutional cooking; he was also trained in restaurant management (2010) at the Institut de tourisme et d’hôtellerie du Québec. He has a number of years of experience as an executive chef, most notably at the Corporation Cité Joie and the Manoir Saint-Castin in Lac Beauport. Since 2013, he has been chef and co-owner of Le Relais d’Olivier Marché d’Alimentation and the Alexis Le Traiteur catering service in Madeleine-Centre.

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.

Simon Marinier Director

(2)

(3)

Allergies Allergies Allergies Allergies

If you suffer from any food allergies, please inform your server.

Length of serving time Length of serving time Length of serving time Length of serving time

In case of time restrictions, please inform your server.

Discover the freshness and flavor of the Gaspé Discover the freshness and flavor of the Gaspé Discover the freshness and flavor of the Gaspé

Discover the freshness and flavor of the Gaspé –––– Créatif à l’érableCréatif à l’érableCréatif à l’érable 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 Smarter Seafood Smarter Seafood

Smarter Seafoodis 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 Fair trade coffeeFair trade coffee 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

3 3----course table d’hôte at $36

course table d’hôte at $36

4

4 4----course

course

course table d’hôte at $

table d’hôte at $

table d’hôte at $4

4

46

6

Appetizers

($10 extra 3-course package clients)

Casserole of truffled rabbit liver parfait glazed with Rucher des Framboisiers mead, red onion confit 10 with sherry, carrot marshmallow, a thin slice dentelle of nut and micro shoots bread

Crispy-fondant of Burgundy snails, parmesan espuma, cilantro pesto from Bio Jardin des Bois, 12 garlic chips, tomato caramel and a celery and bacon mikshake

Seafood rillettes our way, toasted crouton, gaspacho shooter, green and black olives tapenade, 12 sweet drops pepper and chorizo sausage jerky

Carpaccio of Wagyu beef, homemade mayonnaise with black truffles and balsamic vinegar, 14 daisy buds from Ferme Paquet & Fils, shavings of Rayon d’or cheese from Fromagerie du Littoral,

toasted pine nuts, fleur de sel and arugula leaves

Stacked homemade smoked salmon and yellow beets, chantilly of basil and goat cheese from 14 Ferme Natibo, salad of young shoots, emulsion of ice cider and raspberries from Framboisiers Lepage, guacamole and melon compression

Feuillantine of Quebec veal sweetbreads confit and pan-fried popcorn style, glazed with 15 maple syrup and Calijo apple brandy from Cidrerie Michel Jodoin, sour cream with shallot confit

and fine greens

Creations around a foie gras parfait, au naturel lightly apricot-flavored with sweet gale from 18 Gaspésie Sauvage, like a pistachio, apricot, blueberry and Bayonne ham nougat, an Absolute

chocolate, hazelnut powder and Espelette pepper lollypop, salted biscotti and a cranberry glaze ($18 extra for 3-course package and table d’hôte clients)

($8 extra for 4-course package)

Soup

Soups

s

Soup of the day 6

(5)

Main courses

Tempeh steak marinated oriental style, a panful of kale crunch, wild mushrooms and 20 vegetables glazed with maple syrup from Entreprises 3B and balsamic vinegar

New Brunswick salmon filet unilaterally-cooked in a crust of dried blueberries, honey from 22 Rucher des Framboisiers and home-smoked Labrador tea, mikado sauce

Grilled Nagano pork tomahawk glazed with chaï tea, crab apple wedges confit, rich veal juice 24 with port wine, citrus fruit and Guayaquil chocolate

Cheek of Angus beef confit vacuum-cooked at low temperature for 12 hours, corn chutney, 24 Pit Caribou beer demi-glace and « Coureur des bois » gouda cheese

Thick slice of oven-roasted Atlantic cod, chermoula crumble, butternut squash purée from 24 Bio Jardin des Bois and apples with garam masala

Lobster ravioli with squid ink creamy pastis and sun-dried tomato sauce, mussel, Matane shrimp 25 and periwinkle virgin sauce and parmesan shavings

Raw-cooked red tuna from eco-responsible fishing « à la plancha », coated with two varieties of 27 sesame seeds, garlic flower smoked cream, wasabi and ginger, wakame and carrot and daikon

radish pickles from Bio Jardin des Bois ($5 extra for package and table d’hôte clients)

Our signature dish 32

The bison experience « Rossini » style, bavette of grilled bison flank steak, butter-roasted bread, pan-fried foie gras escalope, black truffle shavings and a Madera sauce

($10 extra for package and table d’hôte clients)

Desserts

(6)

Table d’hôte for children

To discover the flavours of the Gîte du Mont-Albert, make up your own 3-course table d’hôte for $21 or 4-course table d’hôte for $27 or choose your dishes à la carte.

Appetizers

($6 extra for 3-course package clients)

Casserole of truffled rabbit liver parfait glazed with Rucher des Framboisiers mead, red onion confit 6 with sherry, carrot marshmallow, a thin slice dentelle of nut and micro shoots bread

Seafood rillettes our way, toasted crouton, gaspacho shooter, green and black olives tapenade, 7 sweet drops pepper and chorizo sausage jerky

Stacked homemade smoked salmon and yellow beets, chantilly of basil and goat cheese from 7 Ferme Natibo, salad of young shoots, emulsion of ice cider and raspberries from Framboisiers Lepage, guacamole and melon compression

Soup

Soups

s

Soup of the day 4

Main courses

Tempeh steak marinated oriental style, a panful of kale crunch, wild mushrooms and vegetables 10 glazed with maple syrup from Entreprises 3B and balsamic vinegar

New Brunswick salmon filet unilaterally-cooked in a crust of dried blueberries, honey from 11 Rucher des Framboisiers and home-smoked Labrador tea, mikado sauce

Cheek of Angus beef confit vacuum-cooked at low temperature for 12 hours, corn chutney, 12 Pit Caribou beer demi-glace and « Coureur des bois » gouda cheese