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Le Baccara | Casino du Lac-Leamy

Le Baccara
Make a reservation 819-772-6210

Le Baccara

Bold gastronomic pleasure

For a memorable evening with foodies such as yourself, place Le Baccara at the top of your list. Watch the team in the open kitchen perform their magic as they prepare succulent and inventive dishes with local products. From the first bite, you will understand why the CAA-AAA has awarded their Five Diamond rating to Le Baccara year after year.

Are you a lover of fine wines? You will be well served with our prize-winning cellar, one of the richest in Québec, where thousands of fine wines are stored, ready to caress your palate. 

Denis Girard

Executive Chef for the Casino du Lac-Leamy and Casino de Mont-Tremblant

The Casino du Lac-Leamy and Casino de Mont-Tremblant have counted on the expertise of Executive Chef Denis Girard since 2003. A graduate of culinary arts and pastry making from the Institut de tourisme et d'hôtellerie du Québec, he perfected his art in some of the best kitchens, including the famous Fairmont Le Montreux Palace in Switzerland. He is one of the most decorated chefs in Québec, and continues to set himself apart after a 35-year career. His dedication to his art was rewarded by the Société des chefs, cuisiniers et pâtissiers du Québec, who named him Québec’s Chef of the Year in 2015.

Prize-winning restaurant

As one of the finest restaurants in Québec, Le Baccara has earned a whole range of awards and recognition over the years.


Five Diamonds from 2001 to 2018

Coveted distinction awarded by the Canadian and American Automobile Associations

Best of Award of Excellence from 2004 to 2010

Awarded by Wine Spectator magazine

La Grande Carte d’Or 2009

Awarded by Québec’s Collège des ambassadeurs du vin

2008 Epicurians Award – Ottawa Wine & Food Festival

Best restaurant, chef of the year (Serge Rourre) and best wine experience (Danielle Dupont)

2003, 2005 and 2006 Epicurians Award – Ottawa Wine & Food Festival

Two gold medals for best service and best upscale restaurant

2004 Epicurians Award

Gold prize for Best Sommelier

Best wine selection 2004

Awarded by Ottawa City Magazine4th Annual Restaurant Awards

Four stars in the Guide Debeur since 1997

Highest distinction by Guide Debeur, who named Le Baccara the restaurant of the year in 2009.

Four Stars rating in 2002

Awarded by Mobil Travel Guide

Table de prestige 2000

Awarded by the Grand Prix du tourisme québécois en gastronomie

One of Ottawa’s 10 best restaurants

Ranked among Ottawa’s 10 best restaurants by Ottawa Magazine's well-known culinary columnist Chris Knight



Tender lettuce leaves, goat cheese, burnished squash with honey, pressed fresh apple, red endive, oak leaves, small muesli cracker


Bison tartare

Petite-Nation bison tartare, ewe’s cheese, truffles, soft-boiled egg yolk in a crispy crust and raspberry vinaigrette


Veal carpacio

Veal carpaccio, grilled eggplant, artichoke cream with Espelette pepper, lemon confit, parmesan chips


Foie gras

Foie gras, seasonal garnish



28 g jar, chef’s garnish

Market price

Please note that menus and prices are subject to change without notice.
Prices are in Canadian dollars.

Soup of the day



Creamed squash, toast slice, foie gras, pear chutney with cardamom, pear and lemon aspic



Lobster, saffron cream, apple confit, translucent apple and Israeli couscous


Foie gras

Simply seared Québec foie gras piccata, asparagus and hazelnut vinaigrette


Please note that menus and prices are subject to change without notice.
Prices are in Canadian dollars.


Chef’s savoury fish dish, according to season and catch of the day



Beef tenderloin and ribs cooked for 85 hours and coated with coffee, mashed Ratte potatoes with Espresso BellaVitano cheese, asparagus, king trumpet mushroom roasted with coffee, meat glaze with smoked marrow


Veal and lobster

New-style veal filet mignon and lobster, spinach, polenta, Riopelle de l’Isle cheese, pistachios



Lamb loin and belly, pan-fried and puréed green peas, roasted red bell peppers, mint chutney, ewe’s cheddar, balsam fir jus


Lobster and scallop

Lobster and scallop, gnudi with ricotta cheese, lightly creamed clam and lobster bouillon, baby vegetables with clam marmalade and nuts



Vegetarian raviolis stuffed with cashew cheese and lemon, asparagus and honey mushrooms



Foie gras: $18.00

Lobster tail: $18.00

Vegetarian dishes can be prepared upon request.

Please note that menus and prices are subject to change without notice.
Prices are in Canadian dollars.

Show nights menu

3-course gourmet menu offert on show nights, from 5:30 p.m. to 6 p.m.
$49* per person


Tender lettuce leaves from Les Jardiniers du chef, marinated vegetables, homemade ricotta cheese with herbs, whole grain croutons, Le Baccara dressing


Market fresh soup

Main courses

Our chef prepares delicious fish dishes, in harmony with the season and catch of the day, that are low in fat and calories, but full of flavour


Poultry breast stuffed with Manchebello cheese and veal sweetbread, dauphine potatoes with truffles, asparagus, Cipollini onion petals, full-bodied poultry jus with sherry


Dessert of the day



*Taxes and gratuities are not included. Please note that menus and prices are subject to change without notice.
Prices are in Canadian dollars.

Assorted homemade sorbets

Assorted homemade sorbets or ice cream


Strawberries Forever

Full-flavoured strawberry and cardamom sphere, strawberry jelly with hibiscus, grapefruit sorbet, strawberry souffletine, creamy Vanuari milk chocolate with long pepper


Dumpling Delight

Passion fruit and coconut water jus, Nocciola Del piemonte financier cake, Mojito-flavoured grand cru chocolate dumpling



Rhubarb tart with L’Angélique and peach liqueur, jasmin-flavoured Chantilly, elderberry jelly


Lemony cristal

Light Meyer lemon mousse, Limoncello compote and Kayambé 72% dark chocolate pudding with old-fashioned licorice, black lemon confit


Surprise dessert

Surprise dessert by the pastry chef team, seasonal flavors



Pastry chef’s selection


Please note that menus and prices are subject to change without notice.
Prices are in Canadian dollars.


Le Baccara’s grands crus are worth the detour. The restaurant’s cellar, which has grown over the past twenty years, now holds over 10,000 bottles of wine from all over the world, including an impressive selection of Bordeaux. There are also many private imports, and some are exclusive to Le Baccara. Questions? Our sommeliers will be pleased to suggest pairings. 


Le Baccara

Casino du Lac-Leamy, Level 3
1 Boulevard du Casino
Gatineau, QC J8Y 6W3



Information and reservations

819-772-6210 or 1-800-665-2274

Opening hours

Wednesday, Thursday and Sunday 5:30 p.m. to 9:30 p.m.

Friday and Saturday 5:30 p.m. to 10:30 p.m.
(reservations recommended)

Open Monday and Tuesday for group reservations

Business casual attire suggested

Access restricted to persons 18 years of age or older.

Accessible to persons with reduced mobility.

Please note that a 15% gratuity is automatically added for groups of 8 persons or more.