December 23, 2004
At any rate, the decor and service are the icing on the cake. The real treat is the amazing food. You can order by the dish, or you can do as we did—try the prix-fixe menu. These dishes mostly come with a cheese fondue with bread to start, followed by a meat fondue, and finishing with a chocolate or maple-syrup dessert fondue. Let me promise you that you will be stuffed, but happy after one of these.
We ordered the Mental for two. Our dinner started with just the right amount of cheese fondue. We chose the local flavor, the Quebecois. It was mainly Gruyere, with a hint of cider, and a local cheese, Oka. There was a nice intermission where we could sip our wine, waiting for the main dish. When it arrived, we were ready for more. What I'm saying is that the pacing is good. Anyway, our main meal was a Bourguignon—piping hot canola oil that you cook your meat in. We were able to select four meats and chose salmon, caribou, wild boar, and duck. The caribou is something I'm going to dream about forever, even better than venison. The salmon was fresh enough to eat raw but even better seared in the oil. The wild boar and duck were amazing too.
For dessert, there was a choice between a maple-syrup fondue and a chocolate fondue. My partner wanted to try the chocolate, so I'll have to get maple the next time. It was tasty, but it was hard to fit any more in our stomachs. Still, I believe I had my spoon in that pot, getting every last bit of chocolate out.
In summary, I will be back. This restaurant is hot, hot, hot!
From journal Trips Over the Border