Opposite St Germain Cathedral, a stone's throw from the St Lawrence River, this discreet restaurant has an intimate feel. In a refined and warm setting with an open kitchen, chef Norman St-Pierre welcomes his guests as if into his own home. He treats diners to a personal cuisine that is draws on his travels: Madeira-inspired milho frito with local beef tartare and fermented apple gel, or a new spin on ricotta gnudi that uses fresh cheese from Baie-des-Sables and an almogrote sauce from the Canary Islands. Everyone is welcome to bring their own bottle of wine.