What's cooking.
An open letter from the taverne: the season's menu, what Mike is testing in the kitchen, which farms came by, bottles we're opening, sometimes a recipe.
Keep scrolling. The further you go, the more personal it gets: the stories behind the dishes, and the people who make them possible.
A weekend in Val-David, when dinner is downstairs
Friday, dinner downstairs. Saturday, the trail at the door and the village a short walk away. Sunday, one last meal by the river. And through all of it, a room just upstairs.
Where to stay in Val-David, a room above the pub
You roll in at dusk. Tired legs, just off Le P'tit Train du Nord. Your table is waiting downstairs, your bed is upstairs. That's our kind of luxury.
Pub food isn't grey
In May, La Presse wrote that Quebec is falling for British food, and we were in it. Mike's line stuck with us: pub food doesn't have to be grey.
Where to eat on the P'tit Train du Nord, Val-David
You've been pedalling since Saint-Jérôme. Somewhere around kilometre forty the real question shows up: where are we eating tonight? If you're in Val-David, you're already in front of us.
The terrasse is open, and the river is running
The Rivière du Nord is high this year. We can hear it from the bar tonight, even with the door closed. The terrasse is open, our first real season outside.
The burger: beef from Mirabel, a bun from Sainte-Agathe
Everyone makes a smash burger. We wanted a thick patty, cooked rosé like a steak. Boeuf Local from Mirabel, a Graintitude bun, nothing more complicated than that.