Come savor a delicious creation at Restaurant Louis-Hébert. You can get there by car. They are in a neighborhood acknowledged for its nightlife. You can pay by American Express, Interac, MasterCard, Visa and diners club.
Associated producer: Aliksir, Huiles essentielles - Head chef Hervé Toussaint has led this market kitchen since 1983, and is sure to rise to the challenge of working with the herbs and oils of the boreal forest. On the menu: balsam fir salmon confit, Labrador tea roasted duck breast, and yogurt custard with bergamot.
Louis-Hébert is a French restaurant that favours market-fresh cuisine. The variety-rich menu changes with the seasons but always features fish, duck, beef and tartare. Lunch selections range between $20 and $30.