Quebec | Surroundings: the terroir in an eco-responsible way

What do we eat at the Alentours restaurant, in the Saint-Sauveur district, in Quebec? It is impossible to know before setting foot there! The establishment offers a single five-course menu that you can discover once you are seated in the intimate 24-seat room. One thing remains constant, however: all ingredients are produced within 150 km of the table.

Karyne Duplessis Piché
Special collaboration

Chef-owner Timothy Moroney took four years to mature the concept of the restaurant he just opened a little over two months ago. He advocates the proximity and eco-responsibility of producers. “I have visited more than 70 farms,” he recounts. I wanted to know how they treat animals, the health of their soils, how they manage their waste. ”

Originally from New York, Timothy Moroney cut his teeth at Blue Hill, in the United States, then at Légende restaurant and Chez Boulay in Quebec, all establishments that promote the terroir. The young chef candidly admits it: his goal is not to surprise his customers with unusual foods, but rather to create surprises with the preparation of each ingredient. The dishes change every week, depending on the arrivals.

“I try to be creative with the flavors and make each ingredient really delicious,” he says. To do this, everything is processed on site from A to Z, even the meat, in order to recover everything. “Only the cheese is ready,” he says. During our visit, the starter of red beets topped with yogurt, honey and buckwheat was sublime. However, it was the pesto, ricotta and 1608 cheese pasta that stole the show. To accompany it all, Quebec alcohols occupy the entire wine list.

715, rue Saint-Bernard, Quebec

Visit the Alentours restaurant website