Here in the lively Saint-Roch neighbourhood, chef Charles Gignac draws on solid experience that has taken him from Charlevoix to Tokyo, where he worked at Beige Alain Ducasse. The large open kitchen to the rear, which fosters direct contact with diners, serves creative, finely crafted dishes with roots in modern French cuisine: leek, stracciatella and jalapeño; smoked duck foie gras, confit and apple; striped bass with cococha sauce; black sesame, coffee and lemon dessert, are shining examples of this precise, refined cuisine dotted with original touches and carefully presented.