• seating area at st laurent restaurant
Adults
2
Children
0

Le Saint Laurent at Fairmont Le Manoir Richelieu

The warm and elegant Restaurant Le Saint Laurent offers an exceptional view of the river of the same name.

Treat yourself to French cuisine classics with local flavors revisited by our culinary brigade. We highlight seasonal fresh produce from our local farms and producers in our à la carte menu and table d’hôte.

LOCATION
181, rue Richelieu
La Malbaie, Quebec G5A 1X7

HOURS
Daily | 5:00 p.m. - 9:00 p.m.

  • To Share

    • Banik
      Organic Flour from Moulin de Charlevoix, Saint-Laurent River Salt, Whipped Butter of the Day - Traditional Bread made in the style of the First Nations
      12
    • Yukon Fries
      Charlevoix White Truffle Oil, Saint Fidèle Old Cheddar Flakes - La malbaie
      16
    • Le Secret de Maurice
      Secret de Maurice Cheese served Warm, Roasted Squash with Honey from Le Manoir, Pear and Pumpkin Seeds Praline - Migneron family, Baie-St-Paul
      35
    • Cheese Platter
      Migneron de Charlevoix, Tomme de Brebis, Fleurmier, 1608, Cendré des Grands Jardins - Baie-St-Paul
      35
    • Charcuterie Platter
      Pieux, Speck, Chorizo, Emu Terrine from Charlevoix - St-Urbain
      35
    • Meyers Beef Shank
      Meat Sauce Perfumed with Blueberry Liquor from Hydromel, Gabrielle Potatoes, Winter Vegetables, Shallots - St-Urbain
      210
  • Appetizers

    • Celeriac and Apple Soup
      Celeriac, Celery, Celery Seeds, Apples from Pednault Orchards, Ice Cider, Damien’s Speck - Isle-aux-Coudres
      18
    • Mushrooms
      Cep, Oyster Mushroom, Tomato Confit, Figs, Dill, Truffle Salt, Tomme d’Elles, Sunflower seeds - Charlevoix
      22
    • Crab and Artichoke
      Crab, Curry Oil, Tomato Jelly, Ginger Chips - North Coast and St-Iréné
      24
    • Beef Tartar - Tarragon
      Preserved Egg Yolk, Oyster Mushroom Pesto from Les Champignons de Charlevoix, Sea Asparagus, Croutons
      • Starter
        28
      • Main course
        38
    • Trout Gravlax
      Menaud Gin Trout Marinated, Labrador Tea, Sea Buckthorn Gel, Mustard Caviar, Beets, Radish, Crème Fraîche - Les Éboulements
      26
    • Scallops, Porc Belly and Chorizo
      Parsnip and Black Garlic Purée, Forrest Syrup, Brussel Sprouts, Butternut Squash - North Coast and St-Urbain
      28
    • Foie Gras Nougat from Ferme Basque
      Haskap Purée, Blueberries, Cranberries, Ham from Viandes Bio, Red Berry Powder, Brioche with St-Laurent Salt and Caraway - St-Urbain
      35
  • Main Dishes

    • Slow-Cooked Canadian Salmon
      Maple Sugar and Spices Crisp, Oat Risotto from Les Belles Récoltes, Sorrel Cream, Turnips - Malbaie and Maritimes
      44
    • Guinea Fowl from Charlevoix
      Crispy Skin, Cep and Lard Stuffed Supremes, Fondant Potatoes, Green Peas, Poultry Sauce Finished with Foie Gras - Baie-St-Paul
      49
    • Lake Walleye
      Sumac Hollandaise Sauce, Cauliflower, Soy Beans, Peppers - Gaspésie
      54
    • Sweetbread
      Almond Powder, Lobster Cappuccino with Avril Amaretto, Leeks, Maple, Roasted Root Vegetables with Thyme - Québec
      62
    • Rack of Deer
      Reduced Meat sauce with Beemer Kirsch, Celeriac Purée, King Oyster Mushrooms, Morello Cherries and Red Cabbage - Normandin Lac-St-Jean
      72
    • The Delights of the Chef and his Team
      For more information, please inquire with our Waiters.
  • Menu created by our Chefs Simon Fortin et Emmanuel Chavant.

  • Our Desserts

    • Honey
      Honey and Lemon Taffy, Pollen Cake, Lemon HoneyCaramel, Lemon and Thyme Sorbe -181 Rue Richelieu
      16
      • Served with a glass of Hydromel
        10
    • Chocolate
      Chocolate Crisp, Gorria Pepper and Dark Chocolate Ganache, Meringue, Cocoa, Chocolate Ice Cream, ChocoPepper Sauce, Flourless Cake
      17
    • Aurora Borealis
      Maple Milk Cap Mushroom and Buckwheat Crisp, Sweet Clover Espuma, Blueberry Compote, Chlorophyll Sponge Cake, Cedar Sorbet - Clermont
      16
    • Apples
      Tart Tatin Style Apple Roll, Candied Apple Ice Cream, Cream, Apples in Apple Cider, Speculoos Crumble, Salted Caramel with St.Lawrence Salt - Isle aux Coudres
      15
    • Sweetness of the Moment
      Ask your waiter for details
      15
  • Winelist


    Here is a selection of wines offered by the Fairmont Le Manoir Richelieu culinary team.
    Come discover international wines. Get off the beaten path. Choose a wine to create a sublime dining experience.

    Enjoy your trip to wine country.

     

    VIEW FULL WINE LIST

  • The availability of our wines is subject to change.

Reservations can be made through OpenTable.

If you have any food allergies, please let us know.

Service and taxes included.

headshot of chef simon

Simon Fortin

Simon Fortin is an experienced, talented and creative chef, who is committed to democratizing good food and highlighting the Charlevoix local products.