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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. Our chef 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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  • Matane’s shrimp cocktail with chili sauce and horseradish
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  • Catch of the day
  • Rice pasta with Iceland scallops, oyster sauce and grilled vegetables
  • Breast of chicken stuffed with Atkins smoked salmon and goat cheese, red wine sauce
  • Sautéed Matane’s shrimp with garlic butter or lemon
 
  • Pork fillet with red onion compote, red wine sauce
  • Atlantic Halibut fillet with fresh mango salsa
  • Fine lettuce with veal aiguillettes, sesame vinaigrette, orange perfume
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  • Dessert of the day
  • Apple’s crumble with Le Rayon d’Or cheese from Baie-des-Sables
  • Seasonal fruit salad
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  • Coffee, tea or herb tea
 
À la carte
Appetizers
  • Mushroom cappuccino with essence of Oyster mushroomsup of the day
  • Chicken liver parfait with spicy port and cinnamon stick
  • Mixed greens in filo pastry martini glass with Gaspé dressing
  • Matane shrimp feuilleté with fresh basil pesto
  • Local Atkins smoked salmon with caramelized teriyaki sauce
  • Gaspé seafood chowder
  • Thai shrimps on a nest of rice pasta, perfume of mango and mint
  • Scallops with a trio of sauces
Meat and Poultry
  • Grilled chicken breastwith St. Omer maple pepper, lime butter, mead sauce and thyme leaves
  • Veal Medallion with warm Gaspé goat cheese and red wine sauce
  • Pork fillet with red onion confit and raspberry vinegar, red wine sauce
  • Caesar salad with grilled chicken breast or Matane’s shrimp
  • Extra Matane shrimp (4 oz.)
  • Certified Angus beef® with vegetables
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 teriyaki beef 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 coulis, wild mushrooms and shallot butter
  • Poached filet of cod with white wine, salsa citrus sauce and organic maple pepper
  • Sautéed scallops with basil oil, fresh strawberry coulis and amber ginger caramel
  • Shrimp brochette (16 un.) with basil pesto and sun dried tomatoes, 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 cookie, rosemary confit
  • Dried-cranberry chocolate crème brûlée
  • Hot apple and caramel cake bomb with vanilla crème anglaise
  • Hot chocolate and amber caramel cake bomb, fresh fruit coulis
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