Perfect Marriage
Frédéric Mey, chef and owner of the restaurant Le Bleu Raisin, takes great care in the choice of products he uses in his cuisine. He strongly encourages local productions by using made in Quebec products. Although slightly more expensive, the marriage between his French culinary influences and Quebec’s local delicacies gives every dish on the menu a more authentic and sometimes surprisingly interesting savor.

Refined Delicacies
With a menu that varies according to the seasons, Le Bleu Raisin offers its clientele a wide array of dishes with names evocative of the culinary delicacies you will be happy to discover on your plate. Try the Gaspesian Lamb shank and its juice, infused with Labrador tea and served with yellow beets beignets and Espelette peppers or indulge in the roasted buffalo contre-filet flavored with lovage and served with a red wine and raspberry reduction. Gourmands will not want to miss the homemade desserts, including treats such as the red wine and rosemary caramelized pear or the delicious “île flotante” with its peppermint crème Anglaise. Your taste buds will undoubtedly never forget the experience.

Soft and Sultry
Featuring a relaxed décor, Le Bleu Raisin offers a self-professed limited menu that is nonetheless filled to the brim with everything you could possibly imagine: fresh seafood and shellfish, carré d’agneau (rack of lamb) and numerous other gourmet dishes. Attracting an eclectic crowd of gourmands from across the city with its renowned French cuisine and bring your own wine policy, Le Bleu Raisin is the perfect choice for any occasion.