Come savor a savory dish at Restaurant L'Échaudé and enjoy their casual and family friendly atmosphere. They offer private rooms. You may pay by Interac, MasterCard and Visa.
Associated producer: Élevages Turlo - Chef Jean-François Girard has worked with the greatest chefs in town, and has made a name for himself running the Échaudé bar, another institution with impressive longevity. On the menu: roasted scallops and piglet flank lacquered with spices and mead, piglet square with peppery green alder, pork ribs and red cabbage salad with apple.
The desserts at Échaudé are delicious. Between the homemade ice cream, millefeuille and crème brûlée, there is no shortage of choices. The Madagascar vanilla crème brûlée is a real treat here: the vanilla is of an exceptional quality and enhances the dessert experience.
In the Old Port area on rue Sault-au-Matelot: the obvious restaurant for gravlax, ceviche, calamari and fish caught that day! The salmon tartares, as an appetizer, main course or trio, honours the restaurant, and are served in an airy decor that contrasts with the glitz of the nearby tourist traps.