About the restaurant
After having run the kitchen of the ‘Auberge des 3 Canards’ for 15 years, the two head chefs Danielle Guay and Éric Bertrand have decided to make their old dream come true and run their own business.
He likes butter, cream and bacon, she likes herbs and spices. He is a sauce type, she is more of an emulsion type. He sees potatoes and mushrooms everywhere, she cherishes the whole garden patch. He favours soups, she is a great pastry cook
As you could have noticed, it would have been hard to offer an only menu with all the differences the chefs have. Then they have agreed that they would have each their own stove, their own menu and forget about the tradition.
The Vices Versa restaurant is offering a cuisine for gourmand people, a typical cuisine with no pretension. The cuisine is neither trendy, nor fusion, nor ‘deeply’ alternative, it is neither from an international purveyor of ‘fresh’ food nor for the extreme low-fat seekers.
In short, the cuisine is simply good and tasty
One restaurant, two head chefs, 3 irresistible reasons to give in to temptation.Consult the menu Tripadvisor