• 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.

  • Starters

    • Guillaume's herb mix, St-Aimé-des-Lacs
      Echo Logiques mixed greens, French radish, grilled green onions, caramelized Belles Récoltes grains, St-Laurent chimichurri balsamic salt dressing
      18
    • Mushroom veloute, Rivière Malbaie
      Cream of mushroom soup, Champignon Charlevoix marinated oyster mushrooms, crunchy chorizo Saint-Urbain
      20
    • Charlevoix beef tataki, Québec/St-Aimé-des-Lacs
      Black garlic aïoli, roasted sunflower, Chef's BBQ spices, soy sauce, Wasabina
      26
    • Smoked “OUSHATA” Arctic shar, Wendake/Baie-St-Paul
      Sour cream, puffed buckwheat, mustard oil, Gabrielle potatoes, sea buckthorn gel, cranberries
      28
    • Scallops-pork belly-carrots, Côte Nord et St-Urbain
      Carrot purée, wild cumin, carrot reduction, roasted carrots, carrot chips
      32
      • *8
    • 2-Salmon tartare, Marmitimes/Éboulements
      Fresh salmon, smoked salmon, raspberry cream, beet pickles, dill oil, croutons
      28
      • *6
      • Main Course
        42
    • Pan-fried duck foie gras, Québec
      Cinnamon, green apple tatin, Jerusalem artichoke
      35
      • *10
  • Mains Course

    • Organic chicken supreme, St-Urbain
      Oatmeal risotto, turnip, sage sauce
      46
    • Éboulements trout, Éboulements
      Tandoori powder, asparagus, fava bean hummus, beurre blanc soufflé
      49
    • House St-Laurent lobster ravioli, Charlevoix/Gaspésie
      Lobster, Guillaume's bok choy, rice tuile
      55
      • *12
    • Duck breast, Québec
      Roasted and lacquered magret, smoked potato mousseline, oyster mushrooms, wild pepper, Dominus Triple au jus
      62
      • *15
    • Grilled beef filet mignon, Québec/Clermont/Saint-Fidèle
      Mignon of beef, blueberry violet mustard, Menaud gin au jus, mashed sweet potato, kale, marrow embeurrée, fried onions
      75
      • *25
  • To Shares

    • Banik
      Moulin Charlevoix organic flour, St-Laurent salt, Belles Récoltes grains, camelina oil, whipped butter of the moment - Traditional bread made at the Manoir
      14
    • Yukon French fries
      Charlevoix white truffle oil, Saint-Fidèle old cheddar shavings - La malbaie
      18
    • Secret de Maurice
      Secret de Maurice served warm, bourbon-aged honey, rhubarb, Quebec hazelnuts - Migneron family, Baie-St-Paul
      38
    • Cheese Platter
      Migneron de Charlevoix, Tomme d'Elles, Fleurmier, Hercule, Cendré des Grands Jardins - Baie-St-Paul
      39
    • Charcuterie Platter
      Le Pieux, Le Speck, Chorizo, Charlevoix Emu Terrine, Garnishes - St-Urbain
      39
    • Tomahawk
      Grilled seasonal vegetables, Gabrielle potatoes, au jus réduction, chimichurri sauce - Québec
      250
  • * These dishes are available to supper “package” holders for a supplementary price

    Menu prepared by chefs Emmanuel Chavant and Ludovic Taleb.

  • Our Desserts

    • Honey plural
      Lemon-honey sorbet, honey cream, lemon confit, honey sauce, honey cookie, pollen opaline - Manoir Richelieu
      16
    • Méli-mélilot with seasonal fruit
      Crunchy meringue, clover chantilly, berry confit, berry granité, crystallized fruit, blackcurrant syrup - Charlevoix
      17
    • Strawberry borealis
      Explora macerated strawberries, fir jelly, strawberry marshmallow, crystallized strawberries, strawberry financier, strawberry-fir coulis, fir ice cream - Baie St-Paul
      18
    • Bassan chocolate millefeuille revisited
      Bassan Grand Cru chocolate, camerise, buckwheat crisp - Rivière Ouelle-Charlevoix
      18
    • Baba au gin 1899 in a floral setting
      Nordic saffron whipped cream, rose jelly, flower petals, elderberry - Manoir Richelieu
      17
  • Dessert prepared by Kévin Leroy.

  • 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.