Auberge du Lac-à-l'Eau-Claire... the place to indulge in fine, honest gastronomy showcasing our specialty: fresh trout, served in a variety of ways.
Our chef Jean-Sébastien Caron, working for Auberge Lac-à-l'Eau-Claire since about ten years, is passionate of cooking and nature. The tempting dishes he takes pleasure to concoct with wild meat and wild mushrooms reflect perfectly his two passions.
Taking inspiration from fresh regional products, Jean-Sébastien concocts simple yet exquisite dishes with an added touch of refinement.
The house specialty is without a doubt the maple wood smoked trout. The trout tartar and homemade gravlax are just some of the dishes that have people returning to dine with us on a regular basis.
Fishing enthusiasts, you will be happy to learn that you can savour your catches prepared in various ways by our chef and his team.
You can also bring smoked trout at home and share it with your friends! You just have to let your trout to the kitchen and it will be a pleasure for the chef to smoke it for you!
The Chef and his team are happy to share a few of their secrets? These recipes are or once were on the menu at the Inn.