Menu

At Bistro L’Orygine, discover flavourful and innovative menus meticulously created using local products. Gourmets will take delight in modern and healthy dishes at any time of day!

Lunch menu

Dinner menu

Late Night menu

Soup
Tomato gazpacho
Camelina oil _ 2

Appetizer
Slightly smoked arctic char gravlax, seabuckthorn, buffalo yogurt, dulce (fried) quinoa _ 4

Vegan
Beet hummus, chickpeaand sunflower vegetable nugget, organic mesclun, carrot, marinated red onion, ginger dressing _ 16

To start

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

From the kitchen pantry

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Elk & cherry
Carpaccio, hazelnut, kidney bean _ 21

Mackerel & leeks
Escabeche, Pieux de Charlevoix, celeriac _ 19

Beet & soy ricotta
Smoked, camelina, arugula _ 18
Add confit duck gizzards _ 6

Quebec cheese & squash
Scone, chutney, cranberry _ 21

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

Sausage bowl
Sausage from the organic farm of Charlevoix _ 6

Vegetarian
Carrot, honey and habanero puree, homemade tofu, Napa cabbage, chard, poched egg, soy miso and québec oats sauce _ 17

Meat
Grilled beef, cauliflower puree, braised leek, oyster mushroom, king, kale chip, black garlic sauce _ 21

Fish
Creamy green peas and garlic flower, sweet peas, White turnip, radish, marinated shiitake, roasted hemp seed, niçoise _ 20

Daily dessert

A little warmth

Mushroom & rutabaga
Tasty broth, black garlic, kimchi _ 22
With egg _ 3
Add wild boar belly _ 10

Sunflower & beluga lentils
Cauliflower, polenta, cleavers _ 19

Garlic flower & endive
Tagliatelle, Quebec walnuts, swiss chard _ 18

Halibut & Jerusalem artichoke
Brandade, dill, tortellini _ 24

Wild boar & cabbage
Belly, caraway, onion, mustard _ 23

Red deer & hemp
Jig, horseradish, Brussels sprouts _ 24

Sharing platter of the day
Market price

Kids meal available

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Cheese & squash
Scone, chutney, cranberry _ 21

* These menus are illustrative and change regularly according to seasonal availabilities.

Lunch menu

Snack menu

Dinner menu

Late Night menu

Soup
Tomato gazpacho
Camelina oil _ 2

Appetizer
Slightly smoked arctic char gravlax, seabuckthorn, buffalo yogurt, dulce (fried) quinoa _ 4

Vegan
Beet hummus, chickpeaand sunflower vegetable nugget, organic mesclun, carrot, marinated red onion, ginger dressing _ 16

Oysters
Mignonette, garnish of the moment _ 6/18 12/34 18/45

Bufarella & chimichurri
Tomatoes, camelina, salted herbs _ 19

Accras
Inspiration of the moment _ 14

Shrimp remoulade
Radish, cracker, lovage _ 14

Delicatessens
Terrine, sausage, rillette _ 21
Extra cheeses: 10

To start

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

From the kitchen pantry

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Elk & cherry
Carpaccio, hazelnut, kidney bean _ 21

Mackerel & leeks
Escabeche, Pieux de Charlevoix, celeriac _ 19

Beet & soy ricotta
Smoked, camelina, arugula _ 18
Add confit duck gizzards _ 6

Quebec cheese & squash
Scone, chutney, cranberry _ 21

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

Sausage bowl
Sausage from the organic farm of Charlevoix _ 6

Vegetarian
Carrot, honey and habanero puree, homemade tofu, Napa cabbage, chard, poched egg, soy miso and québec oats sauce _ 17

Meat
Grilled beef, cauliflower puree, braised leek, oyster mushroom, king, kale chip, black garlic sauce _ 21

Fish
Creamy green peas and garlic flower, sweet peas, White turnip, radish, marinated shiitake, roasted hemp seed, niçoise _ 20

Daily dessert

Vegetarian
Terrine, sausage, rillette _ 21

Duck jerky
Homemade pretzel, onion _ 14

Braised wild boar toast
Flat bread, sweet potato, black garlic _ 20

Raspberry & clover
Profiterole, ice cream, fruit coulis _ 12

Strawberry & bayberry
Sorbet , rhubarb , fruits from île d’Orléans _ 12

A little warmth

Mushroom & rutabaga
Tasty broth, black garlic, kimchi _ 22
With egg _ 3
Add wild boar belly _ 10

Sunflower & beluga lentils
Cauliflower, polenta, cleavers _ 19

Garlic flower & endive
Tagliatelle, Quebec walnuts, swiss chard _ 18

Halibut & Jerusalem artichoke
Brandade, dill, tortellini _ 24

Wild boar & cabbage
Belly, caraway, onion, mustard _ 23

Red deer & hemp
Jig, horseradish, Brussels sprouts _ 24

Sharing platter of the day
Market price

Kids meal available

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Cheese & squash
Scone, chutney, cranberry _ 21

* These menus are illustrative and change regularly according to seasonal availabilities.

Select the time of your visit.

Lunch menu

Snack menu

Dinner menu

Late Night menu

Soup
Tomato gazpacho
Camelina oil _ 2

Appetizer
Slightly smoked arctic char gravlax, seabuckthorn, buffalo yogurt, dulce (fried) quinoa _ 4

Vegan
Beet hummus, chickpeaand sunflower vegetable nugget, organic mesclun, carrot, marinated red onion, ginger dressing _ 16

Oysters
Mignonette, garnish of the moment _ 6/18 12/34 18/45

Bufarella & chimichurri
Tomatoes, camelina, salted herbs _ 19

Accras
Inspiration of the moment _ 14

Shrimp remoulade
Radish, cracker, lovage _ 14

Delicatessens
Terrine, sausage, rillette _ 21
Extra cheeses: 10

To start

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

From the kitchen pantry

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Elk & cherry
Carpaccio, hazelnut, kidney bean _ 21

Mackerel & leeks
Escabeche, Pieux de Charlevoix, celeriac _ 19

Beet & soy ricotta
Smoked, camelina, arugula _ 18
Add confit duck gizzards _ 6

Quebec cheese & squash
Scone, chutney, cranberry _ 21

Oysters
Raw or cooked, garnish of the moment _ 6/18 12/34 18/45

Sausage bowl
Sausage from the organic farm of Charlevoix _ 6

Vegetarian
Carrot, honey and habanero puree, homemade tofu, Napa cabbage, chard, poched egg, soy miso and québec oats sauce _ 17

Meat
Grilled beef, cauliflower puree, braised leek, oyster mushroom, king, kale chip, black garlic sauce _ 21

Fish
Creamy green peas and garlic flower, sweet peas, White turnip, radish, marinated shiitake, roasted hemp seed, niçoise _ 20

Daily dessert

Vegetarian
Terrine, sausage, rillette _ 21

Duck jerky
Homemade pretzel, onion _ 14

Braised wild boar toast
Flat bread, sweet potato, black garlic _ 20

Raspberry & clover
Profiterole, ice cream, fruit coulis _ 12

Strawberry & bayberry
Sorbet , rhubarb , fruits from île d’Orléans _ 12

A little warmth

Mushroom & rutabaga
Tasty broth, black garlic, kimchi _ 22
With egg _ 3
Add wild boar belly _ 10

Sunflower & beluga lentils
Cauliflower, polenta, cleavers _ 19

Garlic flower & endive
Tagliatelle, Quebec walnuts, swiss chard _ 18

Halibut & Jerusalem artichoke
Brandade, dill, tortellini _ 24

Wild boar & cabbage
Belly, caraway, onion, mustard _ 23

Red deer & hemp
Jig, horseradish, Brussels sprouts _ 24

Sharing platter of the day
Market price

Kids meal available

Fall harvest
Seasonal vegetables, roasted, marinated _ 18

Cheese & squash
Scone, chutney, cranberry _ 21

* These menus are illustrative and change regularly according to seasonal availabilities.