Narval

Opposite St Germain Cathedral, a stone's throw from the St Lawrence River, this discreet restaurant has an intimate feel. In a refined and warm setting with an open kitchen, chef Norman St-Pierre welcomes his guests as if into his own home. He treats diners to a personal cuisine that is draws on his travels: Madeira-inspired milho frito with local beef tartare and fermented apple gel, or a new spin on ricotta gnudi that uses fresh cheese from Baie-des-Sables and an almogrote sauce from the Canary Islands. Everyone is welcome to bring their own bottle of wine.

• Tasting menu rotates on a two-month cycle rather than staying fixed through the season.
• Bring-your-own-bottle is built into the experience.
• Cooking leans on Eastern Québec sourcing, then pulls in flavors and techniques from the chef’s travels.

Signature Ingredients

• Milho frito, a Madeira-style fried corn dish.
• Local beef tartare.
• Fermented apple gel.
• Fresh cheese from Baie-des-Sables.
• Almogrote-style sauce, a Canary Islands reference.

Menu

• Cyclical tasting menu that changes every two months.
• Bring-your-own-bottle dining.

Style

• Modern, travel-shaped cooking built around Eastern Québec products, served from an open kitchen in a small, intimate room.