Tournebroche is a new restaurant on St. John’s Street that has captured a lot of attention since its opening this spring. It has been a welcome addition to the offering of eateries in Old Québec. Its menu is subtle and sophisticated, its décor is sleek and sassy, and it wows its customers with a variety of home-grown and home-made products.
I was there on a snowy November evening. I had the four-course menu du soir which, for me, consisted of a green salad, an in-house chicken liver mousse, braised rabbit in tarragon sauce, and a pistachio-flavored crème brulée for dessert. Each course pleased to perfection. Best of all, my knowledgeable host provided spot-on recommendations for a wine pairing for each service.
But in choosing what had jumped out at me as the most mouthwatering on the menu, I had missed out on the restaurant’s specialty. Tournebroche, which means “rotisserie” in English, prides itself on its roasted chicken. And, according to what I had heard, it has taken this plebian pleasure to new heights.
So, armed with this excuse to indulge a second time, I returned the following day for a poule de luxe. Accompanied by a celery remoulade and a skewer of finely fried potatoes, my high-class chicken lived up to its reputation. The best part of my chicken was its seasoned skin that had been taken off the bird and transformed into a crispy and succulent garnish.
To cut my waxing ecstatic short, let me just say that Tournebroche successfully offers haute cuisine and comforting classics in a setting that will please fans of both.