Standard Room starting from $150/night Single or double occ. 
Deluxe Room starting from $190/night Single or double occ. 
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 Claude Blais and his team share a passion for cooking, sincerely offering up the most appetizing of meals for you to enjoy.
Taking inspiration from fresh regional products-such as the famous trout caught right in our lake-, Chef Claude Blais concocts simple yet exquisite dishes with an added touch of refinement.
A native of Trois-Rivières who has worked at the Inn for the past ten years, Chef Claude Blais knows his clientele very well and is a master at enhancing the flavours of foods in skilful and subtle ways.
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 can enjoy their catch of the day in our dining room. Our Chef can prepare your fish in four different ways.
If you would instead prefer to take home the taste of some maple wood smoked trout to share with friends, simply bring your trout to the kitchen and the Chef will be pleased to smoke them for you.
Secrets revealed!
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.
Last Update: Tuesday, September 7, 2010
Developped by: Numérique Technologies inc.
© 2000-2010 - Auberge Lac-à-l'Eau-Claire
