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Restaurants & Receptions

Le Grand bleu


Riôtel Matane

Distinguished dining
Our restaurant Le Grand Bleu offers a splendid menu of dishes in a refined setting. Executive chef Benoit Dufour takes his inspiration from the finest-quality products of this region and beyond. Enjoy a contemporary menu composed of seafood, fish, meats and pasta. Le Grand Bleu and its team were honoured at the Grands Prix du tourisme in 2007 with the regional prize for tourist restaurant-development. Come savour their savoir-faire!

Table d'hôte
  • Soup of the day
  • Green salad with Gaspé dressing
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  • Shrimp feuilleté with white wine sauce and essence of basil pesto
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  • Catch of the day
  • Tortellini stuffed with beef braised in red wine with basil pesto sauce and roasted pine nuts
  • Chicken breast with local sun-dried tomatoes and ground-cherry sauce
  • *Roast shrimp (16) brochette, white butter sauce with Matane salted herbs
This dish is a specialty of the Riôtel Matane
  • Pork Wellington with mushroom duxelles, chicken liver parfait with port and red wine sauce
  • Certified Angus Beef® Top sirloin steak with homemade French fries and basil pesto mayonnaise
  • Poached filet of cod with white wine, citrus and organic maple pepper
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  • Dessert of the day
  • Dark chocolate crème brûlée with dried cranberries and fresh mint
  • Seasonal fruit salad
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  • Coffee, tea or herb tea
 
À la carte
Appetizers
  • Soup of the day
  • Green salad with Gaspé dressing
  • *Mushrooms cappuccino with essence of Oyster mushroom
  • Chicken liver parfait with spicy port and cinnamon stick
  • Mixed greens in filo pastry martini cup with Gaspé dressing
  • Matane shrimp feuilleté with fresh basil pesto
  • *Local Atkins smoked salmon with caramelized teriyaki Soya sauce
  • Gaspé seafood chowder
  • Thai shrimps on a nest of rice pasta, perfume of mango and mint
  • Scallops in trios perfumes: ginger caramel, strawberry juice and basil oil
Meat and Poultry
  • *Grilled chicken breast with St. Omer maple pepper, lime butter, sauce in the mead and thyme leaves
  • Medallion of veal with warm Gaspé goat cheese and red wine sauce
  • Pork wellington with mushroom duxelles, chicken liver parfait with port and red wine sauce
  • Caesar salad with grilled chicken breast or Matane's shrimp
  • Extra Matane shrimps (4 oz.)
  • Certified Angus beef® with vegetables and red wine sauce
The Riôtel Hospitality Group is the only establishment licensed to sell Certified Angus Beef™ from Alberta in the entire Gaspé region
Pasta
  • *Vegetable penne with spinach sauce, fresh Parmesan cheese and sautéed mushrooms
  • Spinach and ricotta cheese manicotti with basil pesto sauce and roasted pine nuts
  • Sautéed beef filet teriyaki with rice pasta, sautéed vegetables and roasted sesame seeds
  • *Thai shrimps on a nest of rice pasta, perfume of mango and mint
Fish and Seafood
  • *Roasted salmon with red pepper glaze, wild mushrooms and shallot butter
  • *Poached filet of cod with white wine, salsa sauce and organic maple pepper
  • *Red tuna with two sesame seeds, pineapple chutney and diced tomatoes with green tea leaves
  • *Sautéed scallops with basil oil, fresh strawberry reduction and amber ginger caramel
  • *Shrimp brochette (16 un.) with basil pesto and sun dried tomato, white wine sauce
Desserts
  • Warm chocolate brownies with fresh fruit coulis
  • Dried-cranberry crème brûlée, mint-perfumed
  • Dessert of the day
  • *Port fresh fruit salad, homemade cookies, rosemary confit
  • Dried-cranberry chocolate crème brulée
  • Hot apple and caramel cake bomb with vanilla crème anglaise
  • Hot chocolate and amber caramel cake bomb, fresh fruit coulis
*Healthy Food Menu
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