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Foodlab

Inventive and local cuisine

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MENU
RESTAURANT
The Team
RESERVATIONS

MENU

OYSTERS (3-6-12) • 12-21-37

COD FRITTERS • 11
Aïoli

BRUSSEL SPROUTS • 12 *^
Endives, honey, habanero

MIXED SALAD • 13 *
Dried tomato, seasonal vegetables

CAULIFLOWER • 14 *^
Chimichurri, shallots, sunflowers

SALMON GRAVLAX • 17
Smoked sour cream, radish, mujol

TROUT • 20 ^
seasonal vegetables, onion purée, fish stock

CALAMARI • 20 ^
Caponata, eggplant purée, herbs labneh

HALIBUT CRUDO • 22 ^
Fennel, orange, pumpkin seeds

FLANK STEAK • 23 ^
Red cabbage, tarragon, carrots

STARTER PLATER • 45
Cod fritters, brussel sprouts, mesclun

SQUASH TART • 12 *
Turmeric chantilly, crab apples, walnuts

COCKTAIL • 13
Diplomatico, cocchi di torino,
liqueur de café, cirka folklore

Drink menu

Our drink menu offers creative and daring cocktails concocted with unique aromatic products — a selection of beers and ciders that will make you discover gems from local microbreweries and producers — organic, natural and vibrant wines, representing the vitality and renewal of worldwide winemaking methods, the return of heirloom grape varieties, with the desire to enjoy flavours that are clean and pure.

The FoodLab is the gastronomic experience of the Society for Arts and Technology. The restaurant offers refined, comforting and sustainably-produced cuisine based on local products.

Menu "from Farm to Table"

The menu, focused on the discovery of different flavours and gastronomic experimentation, is created around a "farm to table" experience. In close collaboration with local producers, the chef Émilie Bégin and her team develop a menu that is renewed with each arrival and is made up of seasonal products, mostly organic and local.

A Carefully Curated Wine List

Our wines are 100% biodynamic, natural, and vibrant, representing the vitality and renewal of worldwide viniculture methods, the return of forgotten grape varieties, and the desire to drink real and pure.

Cocktails and Local Beers

The restaurant offers a creative cocktail list focused on local distilleries, as well as a large selection of local beers from the province’s best microbreweries.

The Head Chef of FoodLab

Émilie Bégin

Since 2022, Émilie Bégin has been the talent behind the creative menu of the Culinary Lab, where she brings her diverse skills and experience as a baker (Bête à pain) and under the tutelage of chefs Fabrizia Rollo (Brïz), Marie-Fleur St-Pierre (Méson , Tapéo) and Simon Mathys (Manitoba). Émilie Bégin highlights our boreal territory in offering a gourmet menu that promises a food experience that is creative with full-flavored simplicity.

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Telephone : 514-844-2033 ext 225

Email : [email protected]

À ne pas manquer