Eat and Drink

An authentically Mexican restaurant in the heart of Caraquet, in Acadia? This has been a reality since 2022. Forget some fast-food joints that offer "Mexican" dishes, which are far from representing the gastronomic delights of a country whose cuisine is undoubtedly one of the most varied and refined in the Americas.

All of this came about after the meeting of an authentic Mexican, Rodolfo Cantu, originally from the city of Monterrey, and a pure Acadian, Marie-Pier Cormier. The couple envisioned their project based on a menu of traditional gastronomic dishes inspired by Mexican cuisine, using local and regional products. The result: flavorful, fresh, and unique dishes.

The menu is simple yet varied. The dishes may vary according to the season and the arrival of products. Charcoal grilling and wood smoking, on highly professional and modern equipment, ensure exceptional quality for meats, among other things.

 
We enjoyed the tasting menu, which offers four different dishes. For starters, a shrimp cocktail, cut into pieces, in a savory sauce enhanced with avocado and seasoned tomatoes. A delight for the taste buds.

Next came the duo of Ensenada tacos (battered fish) and Pollo a la Parrilla (chicken), both made with corn flour and exquisitely prepared with accompanying sauces. In the third place, it was the Cochinita Pibil, Yucatan-style braised pork, which added a truly surprising touch of taste and flavor to the meal.

To finish, the Pastel Tres Leches (three milk cake) came to close this series of dishes, leaving no room for restraint or disappointment.

The restaurant also offers various cocktails, tequilas, and mezcals, as well as pairing wines to start the meal or accompany the dishes.
Another element that adds to the pleasure of a meal at Casa Guajillo: it is housed in a more than century-old building that has been creatively and colorfully decorated, as Mexicans know how to do. It can accommodate 22 people, and groups of up to 12 guests. It is also possible to reserve for private events (parties, office parties, etc.).

Marie-Pier, at the bar and service, and Rodolfo in the kitchen, are proud to contribute to diversifying the restaurant offerings in Caraquet and the region with their Mexican gastronomic experience. The numerous clientele has already embraced the place for two years, which is a source of joy for the restaurateur couple.

Casa Guajillo
618, boul. Saint-Pierre
Caraquet, NB E1W 1A2
506 727-4696
facebook.com/casaguajillo

The moment you step into this long building, perched on a promontory overlooking the island's final stretch into the great river, you're transported elsewhere. Not that the decor is from another era, but a history lingers, with baker Laurin Dufour making bread here for 50 years.
Boulangerie Bouchard is an institution on the island, and even 'overseas' (meaning the mainland territories of Charlevoix and beyond). Cyclists riding along chemin des Coudriers have adopted the place as a bike rest stop, taking the opportunity to fill up before setting off again.

The legendary crooked pâté of the Isle

They serve some of the most enticing meal platters, including the crooked pâté, whose 'probable' history is brilliantly told by owner Noëlle-Ange Harvey. There seems to be more than one version of this legend. Here's one the baker swears is true. Before the arrival of schooners and later ferries, the islanders had only canoes to reach the north shore. Until 1954, several valiant 'crossers' braved the river with its seasonal constraints and often extreme conditions.
These boatmen transported provisions, mail, schoolchildren, and the sick on a daily basis. Each day, everyone made sure to bring their own meal for the crossing. The small, round meat pie was the staple dish. This little pie didn't stay round for long at the bottom of the canoe, up in the bow, in the thick of the crossing. With the pitching and rolling, the pie often ended up all 'crooked.'

While discussing this with his wife, one of the boatmen suggested she make her pies in a half-moon shape. This way, they would be easier to handle and eat with one hand. That was all it took for the boatman's suggestion to become the norm, and this little delicacy was christened the 'crooked pâté.'

Every day, you can savour dishes made from Charlevoix's rich terroir. You can also buy artisanal breads and breads made with flour from the island's mills. And you'll find everything you need for a good country picnic.

In the back room, they still work with some of the original equipment, including the dough mixer and ovens, which are still in working order. In summer, on sunny days or during the peak tourist season, it's not uncommon to see long queues of people waiting to buy bread... or many other baked goods.

Boulangerie Bouchard
boulangeriebouchard.com
1648, chemin des Coudriers
Île-aux-Coudres (Qc) G0A 3J0
418.438.2454

They met in Québec through the Internet. Before social media as we know it. An electronic bulletin board. The 1990s. They were each there for different reasons, but not so different, it turned out.

Patrick Fournier hails from Dolbeau, the one before the merger. Sébastien Simard grew up in La Baie. They already had a regional connection before they even met. Even though everyone says Saguenay and Lac Saint-Jean are not alike, it was ultimately their shared love of cooking that truly brought them together.

Patrick took a professional cooking course in Fierbourg, Québec, in 1996. Sébastien was already making his start in restaurant kitchens. Then they both wanted something different: challenges on another level. They had already worked together in the kitchen on a few occasions. It was in Montréal that they found what they were looking for.

Patrick is adamant: he had known what he wanted to do for a long time. He wanted to gain the experience and autonomy to run a kitchen and everything that comes with it. As for Sébastien, he was lucky enough to have some rather satisfying professional experiences for a chef: first, two years with Jean-François Plante, considered an artist and a master of gastronomy, from whom he learned a great deal, then five years at the famous and opulent Mirage golf club in Terrebonne, owned at the time by René Angélil and Céline Dion, where Québec's elite, and even international elite, gathered at all times.

Then, at some point in 2020, a rather tempting offer arrived. The management of the Hôtel du Jardin in Saint-Félicien, Lac Saint-Jean, wanted to breathe new life into the restaurant Le Baumier, named after the conifer that grows abundantly in the region. Patrick Fournier received the offer to become its chef. However, he wasn't going to come alone. He insisted that his partner, Sébastien Simard, be part of the offer. No sooner said than done.

That's how the two of them ended up in the kitchens of Le Baumier in September 2020, in the midst of the COVID pandemic. It was a golden opportunity to demonstrate their talent for takeout orders while public health had ordered dining rooms closed.
Since then, the chef couple has proven time and again that the owners of the Hôtel du Jardin made the right call in hiring them.
Le Baumier offers diners the pleasure of the table in a charming, welcoming setting. The menu features avant-garde dishes inspired by Nordic flavours. Each visit brings flavourful dishes that change with the seasons. Everything is prepared on-site with passion, delivering a quality and freshness that honours regional ingredients.

The gourmet dishes the chefs prepare are inspired by boreal flavours and rooted in ancestral Québec traditions, each with their distinct personal touches, avant-garde yet respectful of the ingredients, never altering them.
Le Baumier is a proud bearer of the Ambassadeurs de La Zone Boréale designation from the Saguenay-Lac-St-Jean agri-food table, and also carries the Aliments du Québec label.

At the 2023 Gala de la Table agroalimentaire, Patrick and Sébastien were honoured in the "Efforts to Purchase Local Products" category. They took the opportunity to thank local and regional producers "for the exceptional quality products we are fortunate to work with." They also acknowledged the support of their employers, the Beaubien family, without whom none of this would be possible, saying they felt privileged and happy to work for them.

The two chefs at Le Baumier still have plenty of projects up their sleeves, all aimed at supporting and celebrating Québec's terroir. They also want to create new table d'hôte experiences as the seasons change. They insisted that the dining room menu be printed on quality paper, to clearly demonstrate their commitment to a prestigious brand image worthy of the dishes served.

Finally, it's worth mentioning that Le Baumier hosts numerous wedding celebrations each year, including same-sex unions. Every effort is made to ensure these events are always remarkable and unforgettable in every respect. Both chefs are, of course, called upon.

Le Baumier Restaurant at L'hôtel du Jardin

hoteldujardin.com/restaurantlebaumier

1400, boul. du Jardin

Saint-Félicien (Qc)

418 679-8422

It is often said that you don't change a winning formula. Even though the Péchés Mignons boutique in Rimouski had been successful since 1991, the new owners since 2019, Céline Bilodeau and René Landry, brought their personal touch when they arrived.



The shop, located in a small shopping centre on rue Saint-Germain Ouest, has the feel of a bookstore, where everything is neatly organized and catalogued according to a well-established order. No surprise, since both have worked for a long time in the book trade, first in Lévis, and more recently at a branch in Rimouski. It was when they saw the business was for sale that they decided to take the plunge.

Péchés Mignons offers happiness to its customers. High-end chocolate, pastries, a wide variety of loose-leaf and bagged teas and herbal infusions, a good selection of fine confectionery, bubble tea and iced lemonades, ice cream and sorbets. "The best ice cream in town," says René Landry. And all of this is based first and foremost on the quality of the local and international artisans who produce it. They also offer exclusive products. European confectionery is also featured.

 

You have to see the immense display of white metal tea tins, all the same shape and size, as soon as you enter from the mall. You can't help but look at the labels to appreciate the variety. The display of fine chocolates alone is worth a short detour. And what about the Brets potato chips, imported from France and offered in 17 different flavours?

 

Céline and René have poured their hearts and souls into their business for the past three years, ensuring that customers always receive a warm welcome and find the products they're looking for, so they'll keep coming back. They know they hold a good part of the recipe for happiness in this world, and they fully intend to preserve and nurture it for many years to come.

Their son is involved in the business operations and could take over when his parents decide to retire, gradually but surely, so that the "merchant of happiness" can continue his work with a clientele that appreciates him.

Péchés Mignons
facebook.com/pechesmignonsrimouski
119, rue Saint-Germain Ouest
Rimouski (Qc) G5L 4B6
418.725.5707

By Gaëtan Vaudry

During our brief stay of a few days in the city of Saguenay, we couldn’t help but stop at Café Cambio on Racine East Street four or five times. Firstly, to enjoy the atmosphere of this downtown Chicoutimi solidarity cooperative, and secondly, to savor affordable and healthy dishes that showcase products from various local producers.

As soon as Virginie Simard-Dufour starts talking about the products available at this fair-trade and organic micro-roastery founded in March 2005, her eyes light up. She speaks passionately about the tireless teamwork of 32 members, including 10 worker-members: “ Under the label, we embody a vision of a better world—one where farmers and workers sit at the negotiating table as equals ,” proudly notes the service manager, restaurant coordinator, and barista.

Café Cambio, a key gathering spot for students from the Chicoutimi CEGEP and the Université du Québec à Chicoutimi (UQAC), is also a venue for showcasing young Saguenay artists. The establishment regularly hosts art openings and intimate acoustic concerts of emerging music.

During my visit last November, I had the chance to enjoy some excellent dishes at this establishment, which was the brainchild of two young Montrealers and childhood friends, Guylaine Pelletier and Geneviève Demers. To start, I had a comforting mushroom soup, perfect for that time of year. I followed it with the spicy Bedi panini (Cajun-seasoned chicken, caramelized onions, spinach, mozzarella, and vegenaise), served with salad, corn chips, and salsa. For dessert, I enjoyed the daily special, all accompanied by one of their excellent fair-trade coffees. To my surprise, the bill for this delicious three-course meal was very affordable!

What also struck me during my first visit was their “Pay it Forward” concept, where customers can anonymously donate a soup or coffee to someone in need. Given the growing issue of homelessness in downtown Chicoutimi, this gesture of generosity is truly admirable and meaningful.

Café Cambio’s coffee and products are available at various points of sale across the Saguenay–Lac-Saint-Jean region, including Chicoutimi, Jonquière, La Baie, Saint-Ambroise/Saint-Honoré, MRC Lac-Saint-Jean-Est, MRC Domaine-du-Roy, Bas-Saguenay, Saint-Fulgence/Sainte-Rose-du-Sacré-Cœur, Tadoussac, Les Bergeronnes, Les Escoumins, and even the Côte-Nord!

Café Cambio
414, rue Racine Est, Chicoutimi
418 549-7830
cafecambio.ca

The shop at Cidrerie et Vergers Pedneault is an excellent showcase, not only of the diverse products this family artisan makes and distributes, but also of the art of cider making, which many people know little about. There, you'll find detailed information on the process of creation and production, from apple cultivation to bottling.
Visitors are quickly drawn to the many displays and colourful labels of the roughly 30 different products, grouped into various categories: mistelles, crèmes, sparkling, fruity stills, ice cider, aperitifs, and more. Two products really got our taste buds going: the maple apple, with its delicate, subtle flavour, and above all the star still unrivalled today, Glacier, which has won several awards at wine fairs.

Even the newcomer, Marée Rose, reveals more than 100 years of apple cultivation by the Pedneault family on the island. It is the first rosé cider, with a fine, vivid red colour thanks to the Geneva apple, which makes up 100% of its raw material.
On site, they take the time to offer tastings and thoroughly explain the range of varieties on offer. Teaching wine enthusiasts helps restore cider's prestige with many visitors to the shop.
Rising demand in recent years has led to shops opening in La Malbaie, Baie-Saint-Paul, and Québec.
Worth noting: you can pick your own apples, pears and plums in the orchards in autumn.

Cidrerie et Vergers Pedneault
vergerpedneault.com
3384, chemin des Coudriers
L’Île-aux-Coudres, Qc G0A 3J0
418.438.2365

The Le Manoir du spaghetti banner had a presence in Québec and Trois-Rivières for many years from 1978, while partners ran three branches (Charlesbourg, Ste-Foy), all housed in Canadian-style homes with a historic character.

 
Since 2016, only the restaurant in the Maison Hart in Trois-Rivières now bears the Manoir du spaghetti name. Pierre Plante, the sole owner, runs the business there with pride. He had been a chef there, as well as at the other two branches, for several years. That venture led him to become a shareholder, along with family members, before finally buying the Trois-Rivières restaurant in 2001.

So you could say Pierre Plante carries the DNA of the Manoir du spaghetti in his veins.

 
On Hart Street in Trois-Rivières, in the heart of the historic neighbourhood of the second-oldest French-speaking city in America, you'll notice the heritage house that has housed the restaurant Le Manoir du Spaghetti for 35 years. It was acquired from Jean-Louis Caron, the architect known for his work on the construction of the Trois-Rivières cathedral.

This authentic Canadian house has seen the joys and sorrows of several notable families from the city founded by Laviolette nearly 400 years ago, on July 4, 1634, including that of Ézéchiel Hart. He was the first Jewish deputy elected in Canada.

“It is therefore in a clearly historic and heritage setting that customers can enjoy the Italian cuisine of Le Manoir. The cuisine has evolved over the years, but it has brought back several of its original classics that made its reputation at the time, such as pasta trios, pasta and pizza combos, and more,” explains Pierre Plante.

With its warm, festive atmosphere, attentive service and distinctive menu, it’s a must-visit in Trois-Rivières. It’s just a stone’s throw from the historic district, the old port and the bustling shops and bars of rue des Forges. The wide choice of pasta and pizza is hard to resist, and the wine and beer selection is just as surprising. For dessert, what sets the place apart is the ice cream bar, a concept adapted from a Florida restaurant, which always delights young and old.

 
You can also buy various sauces, dressings, soups and other products online to keep the experience going at home.

 
Like a good family man
Pierre Plante is happy and proud to lead a team of about twenty employees who form a small family. All the more so since, with one exception, no one left their job during the stretches of the pandemic when the dining room was closed. "I look after my people. If someone works here, it's because I like them from the start. During the pandemic, I kept being attentive and looking after everyone. We shared food when some were having a hard time," he explains.

 The owner, Pierre Plante. (Photo: Pierre Perreault)

Le Manoir kept up takeout orders almost all the time Public Health allowed it. That let some kitchen staff, among others, keep working.

No wonder, then, that staff turnover is so low. Tenure ranges from 1 month to 38 years.

 
It's pretty much the same with customers. People come back. The vast majority come from Trois-Rivières and the surrounding area, even from the rive-sud. Others are travellers passing through between Montréal and Québec, tourists getting off cruise ships in summer, or conference attendees and business people gathered in the city's hotels. “Sometimes we serve the children and grandchildren of customers who had been coming here since the beginning.”

Pierre Plante, a cook through and through, insists on the quality of the ingredients that go into the dishes served to customers. “Never lower the bar. Always keep the best products in each category. That’s what sets us apart and what pleases our customers,” he says.

In addition to the spacious dining room spread across various ground-floor areas, Le Manoir has a superb, well laid-out and intimate terrace at the back, during the warm months.

Le Manoir du spaghetti
manoirduspaghettiv3r.com
1147, rue Hart
Trois-Rivières (QC)
819 373-0204

The oldest fine-dining restaurant in the city of Québec has been housed since 1956 in a house built in 1845 by the Honourable Jean-Thomas Taschereau, a judge of the Supreme Court of Canada. In Governor Frontenac’s time, rue Saint-Louis had already become the most prestigious residential street in the Upper Town. The street ran from the governor’s château and had been named in honour of the Crusader king, the good Saint Louis.

Today, with 140 seats across two floors, Le Continental continues the tradition of its Italian founders, the brothers Angelo and Luigi Sgobba, but with a signature take on high-end classic French cuisine. Proudly fitted out, the decor of the historic Taschereau house almost makes you feel you’re aboard a vintage cruise ship. Rich, warm wood panelling, silverware, immaculate tablecloths and table lamps immerse diners in an intimate, hushed atmosphere.

 
For decades, Le Continental has welcomed celebrities from the worlds of film, music, sports and politics, both from here and from elsewhere. Nearly all Québec premiers have had their own table here, as have several Canadian prime ministers.
Le Continental also describes itself as “the restaurant for life’s milestones,” whether it’s a graduation, an engagement, a wedding, a wedding anniversary, a promotion or any occasion to gather guests and celebrate. It is also not uncommon to serve third-generation customers here.

In 2010, Mathieu Pettigrew and his partners acquired Le Continental. Mathieu had already been working there since 1993. Their goal at the time was to make the most of tableside cooking, one of the key elements of its success.

The varied, gastronomic menu includes specialties such as continental filet mignon, veal sweetbreads flambéed in Madeira, or langoustines flambéed in whisky. A four-course table d’hôte is also offered, with quite respectable value for money. Two attractive private dining rooms are available to guests.

The highlight remains the only tableside service. Flambés come as a bonus, offering the luxury of dishes prepared and cooked at the table. These artists are trained on site to flambé dishes in the restaurant’s tradition. Product quality and authenticity are at the heart of management’s concerns. The wine cellar, too, impresses with some 12,000 bottles and 300 French, Italian and Californian appellations, from the most affordable to the finest grand cru classé.

 
Though the menu has hardly changed in 50 years (customers like it that way), it is revised twice a year and adapted to the availability of ingredients. No effort is spared to ensure consistent quality and satisfy both new customers and long-time regulars.

 
Worth noting: back then, the Continental’s kitchen was in the basement. Today, it’s combined with that of its next-door little brother, the Conti, with a single kitchen team.

Le Continental is open year-round, seven days a week, for dinner. Together, the two restaurants employ 75 to 80 people.

A story that still inspires today
From the early 1800s, when the courthouse was installed at the corner of place d’Armes, many lawyers settled on rue Saint-Louis. That is how the house now occupied by Le Continental restaurant came to be built in 1844 for lawyer Jean-Thomas Taschereau. At 30, he moved into the new house with his young wife and their first child. Fortunately, the young lawyer Taschereau had a large house built for himself. Five children were born of his first marriage, and seven more came with his second.

His talents and good reputation won him appointment as a judge in 1855. That same year, he also became a part-time professor at Université Laval. In 1878, Judge Taschereau was elevated to the eminent position of judge of the Supreme Court of Canada. However, his health grew increasingly frail, and he retired in 1888. He spent his final years in his home on rue Saint-Louis, where he died in 1893, the very year the Château Frontenac was inaugurated not far away.

Steeped in this history, Le Continental has welcomed guests since its earliest days. It was opened by Italian brothers Angelo and Luigi Sgobba, along with their friends Luigi Giacomello and Stephano Degan, after a six-month journey in Québec. Upon arriving in Québec, it was love at first sight.

Restaurant Le Continental
restaurantlecontinental.com
26, rue Saint-Louis
Vieux-Québec (Qc)
418 694-9

In Rimouski, on rue Saint-Germain ouest, the façade gives very little hint of what awaits visitors. Inside, there is a spacious, cozy area with small armchairs around a coffee table and a bistro section. At the back, a large room with subdued lighting is where small groups gather to chat or meet while enjoying the roaster’s unique, specialized products.

Then there’s the large counter. Behind it, you’ll find two dozen silos filled with a variety of coffee beans, ready to take away, ground to the customer’s taste, or enjoyed on the spot in a range of choices and formats. Thanks to a team of trained, knowledgeable baristas, all of this is possible.
'We don’t serve meals,' explains Nathalie Gagnon, the general manager. 'We also serve coffee, tea, microbrewery beers, wine, and pastries from a local shop. You can bring your own lunch and heat it up. Occasionally, we host art openings, conferences, or performances.'

Roasting at the heart of the business
Le Moussonneur isn’t just the place described above. It’s also, and above all, a company that imports and selects coffees from around the world. It runs one of the best-equipped roasting workshops in Rimouski’s industrial park, thanks to more than 32 years of expertise from Richard O’Neil, Nathalie Gagnon’s partner.

 

The name of this Rimouski company comes from the term ‘moussonné’, which is in fact a range of coffees that Le Moussonneur has made its specialty. In fact, unwashed green coffee that has been exposed to humid air so that it absorbs water, swells, and changes colour until it turns light golden brown is called moussonné.

The star of this range is the Moussonné des Îles-de-la-Madeleine, a green coffee soaked in the Islands’ seawater, then dried in the sun and salty winds before being roasted as orders come in. Why such a wild idea? “Because the sodium from the sea, crystallized inside the bean, blends with the coffee’s oils during roasting. This creates a reaction that greatly reduces the acidity of the other coffees it is mixed with, and brings out their specific aromas, which we would not discover without it,” explains Richard O’Neil. The process was discovered in the 17th century. These coffees are recognized for their finesse, superior flavour and velvety texture. To develop these exceptional coffees, Richard O’Neil didn’t just draw inspiration from nature. He built it into his process.

 
With his unique approach to selecting and roasting single-origin coffees, artisan roaster Richard O’Neill knows how to achieve exceptional and remarkable flavours. He also visits the plantations himself to better understand the daily life of the producers, their specific methods and the distinct environment surrounding each crop.

He also develops several blends, known as the Incontournables, with prized, perfect and unmatched flavours that appeal to discerning connoisseurs. The workshop also produces coffees for grocery chains and restaurants.

Also, Privé coffees are those that score above 87 on the 100-point scale defined by the SCA (Speciality Coffee Association). This score is based on several criteria: aroma, body, acidity, balance, aftertaste and cup clarity. Everything is taken into account, from room lighting to water pH and bean moisture levels, to ensure uniform tasting results.

Only by discovering these details and the roaster’s working methods can one say that the roaster is to coffee what the sommelier is to wine.

The future looks promising
This profile would not be complete without mentioning Cold Drip Brew, a new product that occupies a particular niche. It is cold-brewed using an artisanal Japanese drip-by-drip method, in the Kyoto style. The process yields a coffee of exceptional richness, allowing the flavours and aromas specific to each single-origin coffee’s terroir to develop. It is available in ready-to-drink cans, or can be mixed with alcohol or a fruity drink, over ice for example.

In recent years, coffee-based cold drinks have become increasingly popular in the United States and Canada during the summer months. Cold brew has grown exponentially over the past decade. Alongside it, “cold drip” coffee has also taken off, and the two share essential similarities and differences. Le Moussonneur uses this method to produce its five varieties, including Costa Rica Terrazu and Jamaica Blue Mountain.

In addition, in autumn 2024, Nathalie Gagnon will open a coffee accessories shop at the entrance to her business, including coffee makers, cups and other relevant and exclusive items. She will also run training sessions for coffee enthusiasts on machine use, brewing techniques and other topics related to coffee and its particularities.

Le Moussonneur will also develop a commercial division to supply restaurants, hotels and various establishments that serve coffee to their customers. An expert in the field has partnered with the company to coordinate this service. Whole bean coffee in bulk bags will also be available there.

Le Moussonneur employs a team of four people at the workshop, plus a few baristas at the downtown café.

Le Café du Moussonneur
lemoussonneur.ca
173, rue St-Germain Ouest
Rimouski (Qc) G5L 4B8
418 721-7776
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In February 2002, YinYan opened in the food-loving downtown of Rimouski. Its owners and partners, Yan Hallé and Dany Roy, set out to open the first sushi bar in eastern Québec. Their mission was to introduce sushi and Oriental cuisine to the Bas-St-Laurent region. Today, the restaurant employs 14 people.

Because cooking and sushi are an art, they consider it very important to respect Oriental techniques and tradition in all their beauty and magic. What they practise is, in fact, a balanced cuisine.
Well placed in the restaurant and shop district on rue Saint-Germain, Yin Yan puts its Asian know-how on display for the greatest pleasure: indulgence, says Yan Hallé.
From 2 p.m., a team is already preparing everything needed to serve customers in the early evening, whether in the dining room or as takeout orders. You have to see them buzz around like a little beehive to have everything in place before customers or orders arrive.

Sushi lovers will find exclusive varieties here, as well as a list of wines and spirits. The menu includes soups, tartares, various Asian dishes, Poké bowls and more. Yin Yan also offers catering. The restaurant, too, supports local artists by displaying several of their works.

Yin Yan: balanced cuisine
yinyansushi.com
61, rue Saint-Germain Est
Rimouski (Qc) G5L 8W2
418.725.2233