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An innovation cuisine with a touch of the island's flavour
Aside from the obvious comfort, an inn should spoil you with the quality of its meals:
from the kitchen to the dining room with the Maitre D.
Present in the Canard Huppé's kitchen from 1994 to 2000, Philip Rae came back in 2003 to take up a
challenge. He is now Chef and Innkeeper.
From the cuisine's side, his desire is to work for the evolution of the gastronomy by using the products
of the Orleans' Island. To accomplish his goal, he built up a few relations with producers to promote the
grate taste of the Island.
From the inn's side, his priority is to welcome each client the best way he can.
The art of pleasing the palate cannot be complete without the help of the team of servers in the
capable hands of our head waiter, Jonathan Sirois. Our professionalism, talent, friendliness,
courtesy, and discretion are sought after qualities.
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