Chef Tommy Roy (the man behind Le Losange) has a second restaurant—this intimate, minimalist space with an open kitchen and four seats at the counter. The single set menu, which changes every week, is made up of several courses based on local produce, with suppliers given due credit for their contribution. The modern and imaginative cuisine showcases creative combinations of ingredients: shrimp and saffron mayonnaise with shavings of celery root; halibut gravlax encased in a lovage crust, puff pastry, braised leeks, and a creamy fish fumet sauce. You won't find a wine list at this establishment, which has adopted Quebec's popular "Bring Your Own Wine" policy.