While Mont Tremblant has been a four-season playground for visitors from around the globe for decades, many
of our international guests would be hard pressed to describe authentic Quebec cuisine.
At the base of the resort’s pedestrian village, amid a sea of flavours from fusion to fondue, le Resto-Pub Q.G. (Quartier Général, the French term for “headquarters”) is an island of quintessential Québecois comfort food made with the freshest local ingredients. A warm chalet-chic ambience reminiscent of a classic Laurentian log cabin instantly puts you at ease with red and black buffalo-plaid banquettes, rustic wood panelling and wide plank flooring.
Owner Greg Dewachter, a long-time veteran of the restaurant industry, may have built a successful career influenced by his travels and a desire to innovate, but the origins of the inspiration behind the launch of the Q.G. in 2015 were much closer to home. “There was a lack of Quebec representation in the Tremblant food scene, especially for tourists,” says Dewachter. “My vision for the Q.G. was to be the definitive table for local products with a special focus on game.”
The dishes are both nostalgic and avant-garde, combining traditional recipes with ingredients – such as rabbit and frogs legs – not often found on most pub menus.
Local game, meats, fish and fowl figure prominently on the Q.G. menu with stellar offerings such as stewed wild boar from Montebello, milk-fed piglet shank from Gaspor Farms in Saint Jerome with homemade BBQ sauce, elk medallions from Northfork Farm in Mirabel in a sublime
raspberry sauce, Quebec walleye filet and a three-cheese ravioli with pulled duck from Lac Brome.
Also on the menu are more conventional dishes like salmon and beef tartare, home-braised short ribs, and pork tenderloin. There is even a vegan dish with pe
nne,veggies, mushrooms and Quebec garlic blossoms. I chose their signature dish, a stunning Appalachian Elk carpaccio: paper-thin slices of the velvety and unexpectedly delicate game meat garnished with marinated wild mushrooms, truffle oil and parmesan flakes.
For my main course I opted for the bison burger in brioche bun branded with the Q.G. logo, chipotle mayo and provolone cheese: a hearty and flavourful alternative to basic beef.
Our server helped us navigate an extensive wine list to find the perfect pairing for our selections: a luscious tempranillo from Spain redolent with notes of dark red fruit. Service was solicitous but low-key, setting just the right tone for the hunting lodge atmosphere, and we were even treated to a gravity-defying beer-pouring trick by Vincent, the head server.
After an evening at the Q.G., our tourists will no longer hesitate to describe an authentic Quebec dining experience: exquisitely fresh, bold, unique, and deeply satisfying, to be enjoyed with good company in a warm, welcoming and cosy environment.