Cuisine for your soul and your taste buds


Some of the products we cook with: duck from Canard du village (Sainte-Pie); grain-fed chicken from La Rose des Vents farm (Mont-Laurier); Beaurivage pork; Kamouraska lamb (Saint-Patrice-de-Beaurivage), cheeses from Fritz Kaizer (Noyan), L’Abbaye Saint-Benoît-du-Lac, Fromagerie Le Détour (Témiscouata) and Fromagerie Baluchon (Sainte-Anne-de-la-Pérade); oyster mushrooms from Saporem (Oka); sprouts from Artisan 360 (Notre-Dame-du-Mont-Carmel) and Tango (Acton Vale); balsam fir from Lac-Saint-Jean; saffron from Artisan d’ail (Saint-Éphrem-de-Beauce); Gorria (a.k.a. Espelette) pepper from Au Fil du Vent (Saint-Jacques-le-Mineur); sunflower buds from Reford Gardens (Grand-Métis); and many more delicious current and upcoming products we simply adore.

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