This converted pub has retained its unpolished, pared-down decor in a space that has lots of character and a long counter. Local produce takes centre stage on the menu: rainbow trout, creamy white wine sauce, celery and Granny Smith apple; beef fillet with a gastrique and fried shallots... Attentive staff, rock music and a fine selection of cocktails, plus a wine list showcasing exclusively Quebec picks, curated by an enthusiastic sommelier. Book for one of two sittings. N.B. Tips are included.