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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

Menu

Salad

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

$16.00

Vegetarian

Endive, pear, walnuts and sourdough bread

$16.00

Lamb

Lamb filet, gremolata, eggplant confit, parmesan emulsion, anchoïade, herb focaccia

$20.00

Bison tartare

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

$22.00

Foie gras

Foie gras, seasonal garnish

$25.00

Château d’Yquem, Sauternes Premier Grand Cru Supérieur, 1990

2 oz: $75.00

Caviar

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.

Cream of soup

Celeriac, apples and flank piglet

$13.00

Chowder with seafood

Le Baccara-style

$18.00

Scallop

Seared scallop, bacon di colonnata-style, beluga lentil stew, cauliflower and buttermilk, parsley and salmon eggs salad

$25.00

Foie gras

Simply seared Québec foie gras piccata, asparagus and hazelnut vinaigrette

$25.00

Château d’Yquem, Sauternes Premier Grand Cru Supérieur, 1990

2 oz : $75.00

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

Risotto

With beetroot, leeks, celery root, crispy beetroot, black garlic emulsion

$42.00

Cornish chicken

Seared breast and Tête à Papineau cheese and hazelnuts stuffed leg, sweet potato gnocchi with creamy brown butter, Jerusalem artichokes and lovage pesto

$45.00

Fish

According to cath of the day, with spelt, leeks, fennel and clams

$46.00

Beef

Pan-seared beef filet, beef cheek ravioli, parsley roots, carrots, truffle jus

$49.00

Lamb

Lamb loin in a dukkah crust, pan-seared flank, stewed chick peas with cooking jus and lovage, market fresh vegetables, green olive purée, lemon confit, labneh, lamb jus with peppercorn

$52.00

Veal and lobster

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

$54.00

Lobster and scallop

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

$62.00

Extras

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

Appetizers

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

Or

Market fresh soup

Main courses

Fish according to cath of the day, with spelt, leeks, fennel and clams

Or

Cornish chicken: seared breast and Tête à Papineau cheese and hazelnuts stuffed leg, sweet potato gnocchi with creamy brown butter, Jerusalem artichokes and lovage pesto

Desserts

Dessert of the day

 

Mignardises

*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

$12.00

Peach delight

Lemon yogurt cake, Illanka chocolate pudding, peaches poached sous-vide, vine peach and cognac jelly

$12.00

All things equal

Inaya white chocolate brownies, raspberry cream with Espelette pepper, raspberry confit cubes, almond pudding

$12.00

Days of yore

Molasses shortbread cookie, whipped chestnut ganache, grapefruit section glazed with O’Hara’s black beer

$12.00

Lemony cristal

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

$12.00

Surprise dessert

Surprise dessert by the pastry chef team, seasonal flavors

$12.00

Pastry

Pastry chef’s selection

$18.00

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

Wines

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. 

Information

Le Baccara

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

Directions

 

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.