CHOUX GRAS BRASSERIE CULINAIRE Menu
Welcome to Choux Gras Brasserie Culinaire, an exquisite culinary destination nestled in the Fairmont Mont-Tremblant. Here, the elegant ambience meets a passion for exceptional food and service.
This brasserie showcases a menu rich in delightful offerings, from comforting vegetarian options like mushroom pasta and lentil dishes to expertly cooked trout, all praised for their flavor and presentation. Guests rave about the attentive and friendly staff, making dining here a consistently satisfying experience.
The restaurant features a cozy atmosphere with a fireplace and booth seating, perfect for gathering with friends and family. As one visitor noted, even drinks, like the celebrated Piste a Descendre, were memorable. While service can vary, the overall consensus is clear—Choux Gras is worth a visit for anyone seeking a remarkable dining escapade in Mont-Tremblant.
TO START
FOIE GRAS BALLOTINE
Date nougat, low-temperature cooked quince, Sortilege wine jelly and boreal spices
ONION SOUP
Saint-Arnould beer, Oka cheese
BUCKWHEAT AND BEET ROSE TART
Baked beet, beet chutney, coconut espuma, fermented plum and vinaigrette
PORK BELLY
Lacquered, celery root puree, cattail heart and jicama salad, 5-spice vinaigrette and dashi broth
GRILLED OCTOPUS
Cucumber and tomatillo emulsion, grapefruit caviar, crunchy cucumber with ponzu
SEAFOOD TOWER
Octopus in potato salad with smoked paprika, tuna tataki and truffle mayonnaise, blanched shrimp and wasabi cocktail sauce, salmon roe blinis, scallops with sea buckthorn, oysters
OYSTERS AND CONDIMENTS
Unit at
HOMEMADE BREAD
Focaccia with
FILET MIGNON
Red wine sauce, salsify, grilled maitake and marinated shimenji, cauliflower puree
COD FISH
Potato trinxat, clam veloute, herb salad with dill oil
BRAISED BISON SHORT RIB
Pomegranate molasses, fondant potatoes, shallots confit au jus, black garlic puree
LENTIL DAHL
Coral lentils with green curry and coconut milk, mango, red onions marinated in shallots, fried onions and cauliflower, jasmine rice
ORECCHIETTE WITH MUSHROOMS
Truffle oil, smoked caciocavallo, pickled mushrooms and chestnuts
MAIN DISHES
TO SHARE
LAMB SHOULDER
Confit and glazed, traditional Moroccan couscous, onion and cranberry compote
AGED PRIME RIB
Mashed potatoes with garlic confit, seasonal vegetables with beef jus, demi glace sauce and chimichurri
TROUT FROM BOBINES FARM
Grilled squash, chestnut puree, apple beurre blanc sauce, samphire oil and crispy pumpkin seeds
PAN-FRIED LOCAL MUSHROOMS WITH GARLIC
Seasonal arrivals
SEASONAL VEGETABLES
Our local producers’ selection