Commentaires éditoriaux
It was daring to open a restaurant in the same small town as multistarred inns, but chef-owner Dominic Tremblay has pulled it off. Contained in a small roadside house with a plain, unassuming interior, the true art appears on the plate. Think rosemary smoked scallops with parsnip purée, or homemade ballantine of duck foie gras with absinthe macaroons and raspberry salsa, or veal sweetbreads...
Rated 1.75 stars by frommersca
on 17 juin 2012 from frommersca