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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!

Create your own « table d’hôte »
Add $ 7 to your main course for a 3-course table d’hôte including a soup or salad, a choice of dessert, and tea, herbal tea, coffee or milk.

Add $ 12to your main course for a 4-course table d’hôte including an appetizer,
a soup or a salad, a choice of dessert, and tea, herbal tea, coffee or milk.

*Extra charge for some appetizers and desserts.



Our Appetizers
  • Shrimp, avocado and grapefruit salsa - 9$
  • Northern shrimp cocktail - 9$
  • Kamouraska game Tterrine, with sweet onion confit - 7$
  • Chicken liver parfait with caramelized apples - 7$
  • Matane shrimp feuilleté with garlic - 8$
  • Northern shrimp verrine with spinach mousse - 9$
  • Smoked lobster couscous - 14$ (extra 5$)
  • Sailor’s selection (smoked fish trio) - 13$ (extra 4$)
  • Icelandic scallops with smoked lobster oil - 12$ (extra 3$)
  • Gaspé seafood chowder - 11$ (extra 2$)
***
  • Soup of the day - 4$
  • Salad of the day - 4$
Main Courses

Our Salads
  • Grilled vegetable salad with roasted nuts and Gaspé dressing - 14$
  • Roasted salmon saladwith ice cider, Physalis and fleur de sel dressing - 18$
  • Grilled peppers stuffed with quinoa and vegetables (vegetarian) - 14$
  • Shrimp, avocado and mandarin salad with maple dressing - 16$

Fish and Seafood
  • Catch of the day - 22$
  • Grilled white cod with organic maple pepper, Matanaise sauce, and green onions - 21$
  • Salmon steak with olive oil and snail fricassee with cream - 24$
  • Scallops with bacon, orange chutney and raspberry vinegar - 24$
  • Poached trout on a bed ofleeks flavoured with star anise - 19$


Pasta
  • Fettuccine sautéed with smoked lobster and creamy nut sauce - 22$
  • Penne sautéed with shrimp, spinach and fleur de sel -18$
  • Mediterranean-chicken pasta with peppers, feta, black olives and rosée sauce - 17$
  • Snow crab fettuccine - 23$
  • Spaghetti with meat sauce - 12$
Meat
  • Pork tenderloin with strawberry wine, mandarin and cranberry salsa and red wine sauce - 18$
  • Grain-fed veal medallion, seared and served rare with goat and basil fondant - 19$
  • Manhattan cut Angus steak and fries (8 oz) - 24$
  • Angus beef sirloin (6 oz), with pear and blue cheese salsa and wine sauce - 22$
  • Chicken supreme stuffed with Cendré de Lune cheese and peppers - 18$
  • Surf and turf Angus sirloin (6 oz) and Northern shrimp (4 oz) - 28$
  • Grilled Angus rib steak, (8 oz), with shallot and wild oyster mushroom sauce - 31$
Dessert
  • Fruit tart - 5$
  • Small jar of maple cream - 5$
  • Dessert of the day - 4$
  • Cheese cake and fruit coulis - 7$ (extra 2$)
  • Chocolate cake - 7$ (extra 2$)
  • Fruit salad - 5$
Our Coffees and Teas
  • Kusmi tea - 3$
  • Coffee, tea, herbal tea - 2$
  • Café au lait - 3,25$
  • Espresso - 3,25$
  • Cappuccino - 3,25$
  • Irish coffee - 8$
  • Brazilian coffee - 9$
  • Spanish coffee - 8,5$
Children’s Menu (12 and under)
Add $4 for the soup, dessert of the day, and milk or juice

  • Chicken nuggets (4) - 5$
  • Chicken nuggets (6) - 6$
  • Chicken wings (4) - 8$
  • Chicken wings (6) - 11$
  • Spaghetti with meat sauce - 5$
  • Ground beef served with mushrooms and sauce - 7$
  • Fish of the day - 11$
Riôtel is a proud partner of the following associationsthat strive to showcase products from the Gaspé Peninsula
In the summer of 2009, Exploramer launched its new program, “Smarter seafood, for a sound management of marine resources.” The goal of this program is to encourage restaurants and fish stores all around the Gaspé Peninsula to feature some of the lesser known flavours among the many edible species of the St. Lawrence, in order to encourage sustainable development and the protection of biodiversity.


Gaspésie Gourmande is a gastronomic association dedicated to promoting regional products from the Gaspé Peninsula. It brings together nearly 100 members: producers, food processors, restaurants, inns, hotels and specialty shops. All Riôtel restaurants are members of this association.


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