The small yellow flower of the camelina plant serves as the conceptual North Star for this Gatineau standout, symbolizing a seamless marriage between Italian technique and Quebec’s national terroir. Freshness is the primary currency here, evidenced by the house-made focaccia that arrives warm, its crumb airy and resilient, paired with a vibrant beet and lemon butter that offers a sharp, citrusy aroma. Chef Simon Laroche’s mastery of pasta is most evident in the lobster linguini, where silky, hand-cut strands are tossed in a creamy, herb-infused sauce that captures the briny essence of the Atlantic. The agnolotti, filled with roasted beet and house-made ricotta, provides a toothsome bite and a sophisticated play of earthy and sweet notes. Grilling techniques are applied with precision to scallops, which are paired with smoky butter and Tokyo turnips to create a dish of remarkable textural harmony. The result is a refined yet approachable tasting journey.