Sustainable Eats at Restaurant Alentours

Last Updated on October 17, 2024 by Pamela MacNaughtan

A new restaurant has opened in a quiet corner of Saint-Sô, Restaurant Alentours. Have you tried it?

When I dine at restaurants in Quebec, I generally go without telling them I’m planning to write a review. I simply sit down, dine, pay my bill, and go. Honestly, it’s best done this way. From time to time, however, I’m invited to dine at a restaurant by the owner or a client who has commissioned an article.

When Tim Moroney, chef-owner of Restaurant Alentours reached out about his new restaurant, I was intrigued. Moroney has worked in the kitchens of Blue Hill, Légende, and Chez Boulay (among others), he’s young, passionate, and introducing a unique dining concept to Quebec City.

A casual fine dining restaurant, Alentours’ menu features dishes with organic ingredients sourced from within 150 km of Quebec City. The majority of wines and ciders offered are organic, and all wines, ciders, and beers come from producers within 250 km of Quebec City.

Moroney spent two years researching over 250 local farmers, narrowing it down to 64 producers, who he then met in person. In the kitchen, every effort is made to prepare food sustainably (think hydro-electric energy and composting food scraps), eliminating as much waste as possible. This dedication and attention to detail are what grabbed my curiosity.

I brought a friend along on the evening I dined at Restaurant Alentours, letting them know in advance that she is lactose intolerant. An important piece of information when dining at a restaurant with a tasting menu concept.

Alentours operates similarly to a cooperative, and all members of the team have equal salaries and tips and help where needed. When you arrive, you may be greeted by one of the cooks, or perhaps your food is being served by the sommelier.

The menu changes regularly, based on the ingredients available. On the night we dined at Restaurant Alentours our meal began with a beet salad with ginger, sea buckthorn, yogurt, and fried yellow peas. Light and packed with flavour. The next course, carrot hummus with Korean peppers and potato chips was a favourite. I would happily eat that every day.

The pasta with glace de pork, mushrooms, and two kinds of cheese was a miss for me. I enjoyed the next course. Rabbit served alongside bread smeared with tomato butter and topped with cabbage and Japanese knotweed.

I can see the influences of Moroney’s years at Légende and Chez Boulay in the food he’s creating. This is his first restaurant, and at the moment he is an excited puppy wanting to try all of the things. It is an exciting moment in time to witness. As time progresses, Moroney will develop a culinary signature unique to his experiences and talents. Personally, I’m excited to see him continue to grow, and thrive!

where: 715, rue saint-bernard • neighbourhood: saint-sô (saint-sauveur) • 581-985-2050 • restaurantalentours.com • reservations recommended