To create his Canadian cuisine, chef Derek Dammann draws ingredients from all parts of the animal as well as what's in-season at the market. More typical ingredients include steamer clams, juniper, duck eggs, and lumpfish roe, while the far reaches of the menu have served seal salami and horse heart tartare. Designed by Bruno Braën, the dining room contrasts Plexiglas panels and a Swarovski chandelier with black leather benches. The orange-hued lounge has couches, a fireplace, and micro-brewed Quebec beers. The wine list has mainly Canadian bottles, with labels from Quebec, Ontario, and British Columbia.
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From Food & Wine , MAY 2010
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