About the restaurant
We are very proud to announce that we are currently in preparation to reopen for our 17th season . It will be a challenging season, but here are the outlines: First our accommodation capacity is greatly limited this season with public health guidelines. We will only be able to accommodate a maximum of 16 guests. Note that it will be a first-time-first-served basis. The number of opening days will also be adjusted. It’s nothing to do with government guidelines, but simply a very legitimate aspiration in connection with the passing of time. A calendar will be finalized and filed on our website to help you. Visits to the kitchens won’t be the final touch of your evening. We regret it as much as you, but that’s just how it is for now.
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