Gougère de lardons

Fromages de la région

Bouchées de chevreau

Beignets de légumes de saison

Salade de gésiers et cœurs

Confits de pintade/canard

Dinde sauvage sur rösti

Ravioli de pintade à la sauce aux champignons

Chevreau (coupe du moment)

Côte de veau

Fromage de la région


Crème brûlée

Mousse de chocolat

Meringue sur

coulis de fruits rouges...

  • the table

    Local, local, local.

    It is our mandate at Au Pied Levé.

    If possible, every ingredient comes from our farm. Seasonal vegetables, meat from our herds, fine herbs from the garden, and the good care of Marie-Thérèse, it is all we need!

  • dinner is served

    The climate diversity and the abundance of regional food make for unforgettable dinners. Guinea Fowl meat pie, pig foot stew, beet salad with duck and prunes, mustardy veal shank.

    Au Pied Levé…a delectable experience guaranteed!

    Or course, everyone is coming, up to 20 persons.

    That's a lot of meat slices !


    On the road, stop at the SAQ in Magog, you'll love it !

    Here, you bring your wine !

  • on your wake

    Omelet’s made possible by our hens, bacon from our lovely pigs, homemade brioche made of organic flour, hmmmm… can't wait to get up!

  • fine dinning to go

    In our fridge, you will find a selection of prepared food to simplify your daily routine. Marie-Thérèse will ensure of your satisfaction!