The only place at Mont Tremblant ski resort where one can find stunning views of Lake Tremblant, standing out for its finesse is the boutique hotel named The Quintessence.
Already accredited four diamonds by CAA and AAA, The Quintessence & Winebar has acquired another diamond, as precious: his new chef Georges Laurier! A warm-hearted man I had the chance to meet during our interview here at Quintessence. Georges Laurier is a cooking enthusiast, globetrotter and lover of regional culinary competitions. Having worked in several renowned establishments he decided to pursue his culinary adventures in our beautiful Laurentian region. He proposes a boreal flavored menu where regional and Nordic ingredients are highlighted.
It is still possible to enjoy the dining room or if the desire arises for a crackling fire, one can opt for the cozy atmosphere of the Winebar, surrounded by beautiful a wine cellar. ‘La Serre du Chef’, an almost greenhouse looking setting with many windows in a circular shape is perfect to enjoy the seven course menu. To perhaps ‘pop the question’ or just want more privacy, you can enjoy a special table at the Winebar … just ask for it! Do not hesitate to allow the team of sommeliers in place to guide you in the selection of wines. They know their cellar and have many captivating stories of winemakers. Here are some dishes from the inspiring menu…
Arctic Char Pastrami, Pagan- Pakwéjigan and elderberries
Giant scallops, crepe mushrooms, St Canut pork flan and veal jus reduction with truffles
Stanstead rabbit loin en cassoulet with smokey Ferme Gaspor bacon and cranberry sauce.
See you next time!
PS: The Ravioli of Icelandic scampi, creamed leeks, sauce and scampi oil is simply a divine dish!!!