Mathilde's estate encompasses both land and sea expanse
Chez Mathilde, an institution in the picturesque town of Tadoussac, offers a unique dining experience that showcases the best of the Côte-Nord's regional products. Located at 227, rue des Pionniers, this Michelin-plaqued restaurant is the brainchild of Jean-Sébastien Sicard (in the kitchen) and Mireille Perron (front of house).
The restaurant's menu is a delightful fusion of traditional and innovative dishes. For those seeking à la carte options, dishes range from $25 to $32. The sea wolf meat, a local delicacy, is paired with a deer garum sauce and yellow pine "snow", while the unique tataki style preparation adds an exciting twist. The restaurant also caters to vegetarians, offering a vegetarian version of the signature menu.
Seafood enthusiasts will be pleased to find a variety of marine products on the menu, including snow crab, Stimpson's mactre, and lobster. The dessert menu is equally impressive, with standouts like the honey panna cotta served with matsutake mushroom candies, although "The Apple" dessert, while rich, might be a bit too sweet for some palates.
For those who prefer a more structured dining experience, Chez Mathilde offers tasting menus. The five-course blind tasting menus cost $105, with an additional $55 for wine pairing. The menus, named La Grande Côte and Mon Saint-Laurent, respectively, are inspired by the North Coast terroir and the waters of the region.
The restaurant's wine list is curated by a sommelier, although the name is not explicitly mentioned in the available search results. Local wines, ciders, and meads are available, along with wine pairings that include selections from France, Germany, and Italy.
For a more casual dining experience, the Chez Mathilde Express kiosk offers various dishes, including deer merguez, house-made flétan sandwiches, a lobster burger, a quiche, and fish & chips. The Café & Gelato, open during the summer months, offers house-made gelato as well.
Chez Mathilde is open from 5 pm to 9:30 pm from June 1 to October 30, and from noon to 6 pm for the kiosk and from June 10 to late September for the Café & Gelato. For more information, visitors can visit the restaurant's website. The chef's dedication to fermentations aims to elevate the North Coast terroir, making each dish a testament to the region's unique flavours. Iris Gagnon-Paradis, a critic, visited Chez Mathilde in Tadoussac and attests to its culinary excellence.
Read also:
- Reducing Anxiety Through Nutrition: Edibles That Soothe the Mind
- The True Implications of Lab Testing for Your Container of Manuka Honey
- Bees produce a unique type of honey, known as 'Mad Honey', from gathering a particular nectar.
- Casino operator's parent company alleges Kazuo Okada wrongfully seized control through violent means at Okada Manila.
