About the restaurant
Hello to you lovers of time, beauty and good.
Vices Versa’s 18th Season is getting underway. We are very happy to confirm the official date of our first service: Thursday, June 2 at 6:00 PM. The restaurant is open from Wednesday to Saturday, with two exceptions: Labor Day Sunday (September 4th) and Thanksgiving Sunday (October 9th)
Reservations can be made online or via phone. As in the past, we will always send you a confirmation by email. No registry this year, but we will still ask for your cell phone number. If for any reason, you can no longer make it, thank you for notifying us as soon as possible. You will make somebody else happy.
This 18th season promises to be radiant, but above all faithful to these principles that have guided us since our opening in 2004. You will find a few recurring themes: the great loyalty to our producer partners from here and a little further — but not too much; the most enviable value for money, quite a feat in the current times; and a stress-free evening with a table just for you, no one before, no one after. Please note we won’t adjust the menu for age or appetite reasons, and we only offer tables for four people or less, spaced in time and thus allowing Johanne to offer you all her attention.
Looking forward to seeing you,
Enjoy Danielle, Eric, Johanne
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