L'Héritage — Restaurant in Morin-Heights

We four arrived in the midst of a torrential downpour, our first visit to l'Héritage, and the lights were flickering in the storm. "No problem", madame cheerily told us, the chef cooks on a wood oven. And he proceeded to dazzle us with delicious, fresh, and very carefully prepared food. We started with fresh, warm bread that was just perfect. Three of us had the tasty asparagus soup, rather a thin stock which was a welcome change from the all-too-often over-creamy offerings. One had onion soup, Swiss style. The two carnivores ate beef main courses, and were well satisfied with it and its vegetable accompaniments, the piscivore chose salmon, which also pleased, and I had asked for something vegetarian. Seeing the small set-up I wondered what the chef would come up with, and he really came through with flying colours. There was quite an array of different things, all tasty and several standouts, including the leek roulade wrapped around soft, molten goat cheese, and the duxelle mushroom cap, as well as the mound of sliced parsnip, perhaps? Desserts were equally impressive - a creme brulé that was really smooth and delicious, the dessert du jour of strawberries with black pepper, and the lovely, crunchy meringue with what was surely home made ice cream, covered with whipped cream ("it's just air", said madame) and melted Swiss chocolate, dark and full of flavour. If a chef using a wood oven in a thunderstorm can come up with all that good food, a complex and creative vegetarian plate, and keep meringues crunchy and fresh in high humidity, then he has my vote! And madame with her unflappable demeanour and friendly service gets my vote, too. I would rush...

We four arrived in the midst of a torrential downpour, our first visit to l'Héritage, and the lights were flickering in the storm. "No problem", madame cheerily told us, the chef cooks on a wood oven. And he proceeded to dazzle us with delicious, fresh, and very carefully prepared food. We started with fresh, warm bread that was just perfect. Three of us had the tasty asparagus soup, rather a thin stock which was a welcome change from the all-too-often over-creamy offerings. One had onion soup, Swiss style. The two carnivores ate beef main courses, and were well satisfied with it and its vegetable accompaniments, the piscivore chose salmon, which also pleased, and I had asked for something vegetarian. Seeing the small set-up I wondered what the chef would come up with, and he really came through with flying colours. There was quite an array of different things, all tasty and several standouts, including the leek roulade wrapped around soft, molten goat cheese, and the duxelle mushroom cap, as well as the mound of sliced parsnip, perhaps? Desserts were equally impressive - a creme brulé that was really smooth and delicious, the dessert du jour of strawberries with black pepper, and the lovely, crunchy meringue with what was surely home made ice cream, covered with whipped cream ("it's just air", said madame) and melted Swiss chocolate, dark and full of flavour. If a chef using a wood oven in a thunderstorm can come up with all that good food, a complex and creative vegetarian plate, and keep meringues crunchy and fresh in high humidity, then he has my vote! And madame with her unflappable demeanour and friendly service gets my vote, too. I would rush...

I had the pleasure of staying at L"Heritage for a few days. The room was large, clean, comfortable and bright. The breakfasts which included eggs, bacon, fruit, several home made jams, toast, home baked croissants, and a small loaf of bread, were excellent. The owners were accommodating and very pleasant. Gerard allowed me to use his wifi for my laptop in the evenings, as there isn't a tv in the bedroom. I was only to ask if I needed anything. The common lounge has a very large tv with cable, and a kitchenette with a kettle. Christine was very gracious and brought me milk and sugar for my tea in the evenings. Unlike my French, their English is excellent. I thoroughly enjoyed staying here, very laid...