A native of western France, Gérard Fort headed for the kitchens of the Bonaparte as soon as he arrived in Quebec in 1991. Having worked in the Auvergne, Savoy, the south of France and his native Vendée region, he fills his plates with regional flavors and an essentially traditional French cuisine.

For those seeking authenticity in fine classical French cooking, the Bonaparte has become a standard, just like the dishes for which the restaurant has won renown: lobster with vanilla, house foie gras terrine, mushroom ravioli…

For Gérard, taking the classics off the menu would be unthinkable: duck confit, veal with morels and crème fraîche, escargots in Périgourdine sauce (foie gras)…

Take a look over the menu (at left)… Before you even reserve your table, you can have a mouthwatering foretaste with these recipes: