As French peasant tradition has it: "Tout est bon dans le cochon"—meaning all parts of the pig can be cooked—an approach this Maple Country restaurant embraces. Here, they make no bones about serving offal (andouillette, calf sweetbreads, beef tripe—all top quality) as a starter, for example. An entire section of the menu is dedicated to foie gras, one of the house specialties. There is also plenty of variety: trout from the lakes of La Mauricie National Park with wild mushrooms; scallop quenelle with chicken sauce and mussels. Finish with the famous pouding chômeur—the province's emblematic "poor man's pudding." The energy in the open kitchen during the dinner rush is palpable.