5 rolling-on-the-floor meals

Rédaction

Laura Martin, she shares her crushes and discoveries with us for our greatest happiness!

After cutting out sugar in January, taking up the month-long alcohol-free challenge, doing a detox and testing intermittent fasting, this spring we really want to put some deliciousness in our mouths. Without guilt. Just for pleasure. Just to spoil ourselves. Just to honor what the ingenious restaurateurs of Bas-Saint-Laurent have to offer. On the menu: five dishes to be enjoyed at the finest tables in our region. Yum, yum, yum.

Bernadette’s Épicerie et dinette crunchy rice bowl

As soon as it opened in December 2023, the Louperivois restaurant was besieged by the nostalgic clientele of the legendary Au Vol de nuit bar, eager to discover the conversion of this long-abandoned building.

Not only does the bright dinette make you forget those dark evenings dancing to Pearl Jam, it also delights with a menu featuring local ingredients.

Every lunchtime, a choice of two dishes is offered, including a surprising bowl of crispy rice that changes toppings according to arrivals and the chef’s mood.

Under the bite, the explosion of flavors is perfect. (Don’t hesitate to order the extra soft-boiled egg!)

Café Azimut’s seafood soup

Some expatriates return to La Pocatière only to share a meal on the terrace of this cozy downtown café and say hello to the friendly owner.

Celebrating its 35th anniversary in 2024, the place relies on a core of loyal diners who can recite its menu by heart.

In addition to the salmon tartare, which could give many a master class, the seafood soup is a must.

What more could you ask for than shrimp, scallops and peppers in a rich rosé sauce? Just top it with puff pastry. Here, we do it!

A Breton crepe from Crêpe Chignon

The “C’est la mienne” crepe with cranberries, apples, cinnamon and cheddar. That’s it, I’ve chosen. But any of the other galettes on the menu of this Rimouskois wake-up staple would have deserved a mention.

In addition to the 8 types served in the morning and 18 at lunchtime, you can personalize your dish as you wish.

In this restaurant full of joyful excitement, the crepes are supple and fine as silk, a far cry from the bloated American pancakes.

The thorny question: sweet or savoury? Then let yourself go.

The boudin from La Porte arrière

It’s no longer a secret in Rivière-du-Loup. The boudin de La Porte arrière is in a class of its own.

This marvel has even succeeded in converting repulsed people who had sworn never to succumb to pig’s blood in their holy lives. That’s the effect it has.

This dish is on the menu every week, and never goes away. Whether accompanied by Brussels sprouts and black garlic or ricotta pasta, it continues to expand its circle of disciples. Don’t let it go to waste!

Beef flank steak from La Brigade 225

There aren’t many barbecue restaurants in the region. Here, at Hôtel Rimouski, meat lovers can happily chew their protein fix, seared over maple charcoal.

All cuts of beef are Angus-certified and aged on site for over 40 days.

Got something big to celebrate on a budget? A tomahawk steak to share could be a great idea. If, in addition, you have a view of the sun setting over the river, you won’t soon forget your evening.