“C’est la Vie” offers a varied menu combining French cuisine, inspired dishes, and volcanic “pierrades” hot stone for an original and gourmet experience. From our appetizers to our delicious desserts you can enjoy with a liquor or one of our delicious specialty coffees, we look forward to welcoming you.
$ 80 per person before taxes and service
Awaken your taste buds
C’est la Vie offers appetizers to activate your taste buds. Why not enjoy the foie gras on homemade croistini with demi-glace and citrus jelly or perhaps a traditional Swiss fondue? Or… we welcome you to discover the menu to find the starter of your choice.
Soup of the Day
(Green salad, tomato, carrots with Dijon-balsamic dressing)
Escargots with garlic
With cheese + 4 $
Warm Goat Cheese Crouton with honey
Fabien’s Special Onion soup with Belgian Bread and melted Swiss and Mozzarella cheese
Gravlax (Marinated Salmon with citrus and dill)
Beef tartare Hors Château (*)
(capers, parsley and shallots)
Traditional Swiss Fondue
Foie Gras on house crostini with demi-glace and citrus jelly
Some of these dishes are or can be accommodated “Gluten Free “. Do not hesitate to ask your waiter or your waitress.
“C’est la vie” offers mains prepared by the Belgian Chef, Fabien Gilissen who has owned the restaurant for more than 10 years.
From Quebec veal kidneys Dijon style to breaded rack of lamb with thyme demi-glace, pork milanese osso buco, gently roasted duck magret, filet of salmon with goat cheese and pesto, seared Quebec calf liver, pan seared scampi over tagliatelli or filet mignon, you are sure to find a dish that will delight your epicurean within.
Veal Kidneys Dijon style
Pork’s Milanese osso buco on tagliatelli, gremolata
Gently roasted Magret Duck with honey, garlic and ginger sauce (*)
Seared Quebec Calf’s Liver with balsamic reduction and caramelized onions
Filet of salmon with a goat cheese and pesto sauce
Served with the salad of the moment.
Poêlée of 6 Shrimp on tagliatelli, parsley and Quebec garlic sauce vierge
The Filet Mignon of Beef “Simple Face” (*)
Mustard Whitewashed, stuffed with chopped shallot, parsley and a little melted butter
All these dishes are available in a three course dinner for an additional $14 fee
Some of these dishes are or can be accommodated “Gluten Free “. Do not hesitate to ask your waiter or your waitress..
Certain dishes or side dishes may contain pork, please notify your waitress / waiter if you do not wish to consume it.
(*) “Signature” dish
Each dish is made with fresh, premium quality ingredients. To ensure that this quality reaches you, the Chef only starts preparing your dish when he receives the order.
If you have time constraints, please let us know.
It is also for this reason that it is possible that some guests receive their dishes before you, even if your order was taken before theirs. Many thanks for your understanding and bon appétit!
A child’s palate develops from the earliest childhood. Later, meals become memories with both joy and nostalgia. We hope that years later, they will say: “Do you remember the restaurant C’est la Vie? “.
Salmon Laurence’s Style (Ask server for details)
The Antoine Jacob’s hot stone (Ask server for details)
Followed by vanilla ice cream with chocolate sauce or red berry sauce and whipped cream
Boneless Chicken Breast
Yellowfin Tuna Steak
Magret Duck breast
AAA Beef Flank Steak
Western Canadian Bison Steak
Rack of Lamb (+/- 200 gr)
8oz AAA Beef Filet Mignon
Surf ‘n Turf (100 gr Filet Mignon and 4 large Shrimp)
Canadian Hot Stone (Quebec deer, Bison and Elk)
Discovery Hot Stone (Camel, Kangaroo and Wild Boar)
All the hot-stones are served with an assortment of seasonal vegetables.
All the hot-stones are “Gluten Free.
All these dishes are also available in a three course dinner for an additional $14 fee.
Compose your own pierrade
among these choices of meats and seafood (minimum 3 extras)
Three large Shrimp
Three large Scallops
80 gr of Yellowfin tuna
Half Magret Duck
Half Magret Duck de canard
100 gr of Filet Mignon
75 gr of Quebec Deer
75 gr of Elk
80 gr of Kangaroo
80 gr of salmon
80 gr of Bison
100 gr of Rack of Lamb
75 gr of Ostrich
75 gr of crocodile
Half chicken breast
All pierrades are served with an assortment of seasonal vegetables and “grelot” potatoes. grelots.
However, let yourself be seduced by one or more other accompaniments.
Green Pepper Cream Sauce
Assorted Cooked Vegetables
Finish on a high note
Our famous cherry compote with vanilla yogurt mousse and raspberry ice parfait, our homemade sugar pie and our Belgian chocolate profiteroles are our top 3 favorite desserts for our customers. Although the crème brûlée is also wildly popular!
Finally, you may be tempted by a Spanish, Brazilian, Quebecois, Irish or a Bailey’s Coffee. Or, you may enjoy a 10 year old Porto Offley Rei Tawny or a Calvados Boulard? No, perhaps it will be a Larsen VSOP Cognac!
Cherry compote with vanilla yogourt mousse and raspberry ice parfait (!)
Notre crème brulée (!)
Warm chocolate cake with orange zest and crème anglaise
Belgian Chocolate Profiteroles (puff pastry with vanilla ice cream)
Edna May Sundae (!)
(Layered vanilla ice cream with cherry compote, whipping cream and raspberry ice)
(!) Sans Gluten
* included in the three course dinner
** offer for $4 extra with the three course dinner
Porto Offley Rei Tawny 10 ans
Cognac Larsen VSOP
Crème de menthe
In case of discrepancies between the card displayed on this site and that presented in the dining room, the latter prevails.