It's a true institution in the village for almost fifty years. Customers come to Riviera to enjoy dishes as hearty as they are creative, blending Western-style flavors with those of the Côte-Nord. This highly successful combination truly transports them elsewhere, into the best of both worlds.
"There are more kilometers between Paris and the Côte-Nord than between Texas and the Côte-Nord," says Jean-Philippe Ouellet, owner, manager, and chef of Riviera. He has worked on the concept of this steakhouse-style restaurant based on what has inspired him since childhood: Western movies and American culture, especially from the South. His guiding principle for creating menus is to "harmonize the flavors of the Côte-Nord with what people are used to eating."
For the past five years, Jean-Philippe Ouellet has been at the helm of the establishment, which is open almost 24 hours a day, serving breakfast from dawn and closing the pub doors just a little earlier. Riviera is a family business of entrepreneurs. Founded in 1972 by his grandfather to meet the demand of the many local workers, it was taken over by his mother. With them, Jean-Philippe learned to cook and to live out his passion for entrepreneurship.
Every day, creativity abounds
The menu speaks for itself, with generous plates: burgers, poutines, steaks, fish, and seafood from the Saint Lawrence. The dishes are cooked in the style of the southern United States and with well-balanced North Coast flavors, combining bitterness and acidity. Think bacon confit with onion, sea buckthorn, and cranberry. Homemade pickles with honeyberries. And the famous cranberry and bourbon barbecue sauce.
"The menu lasts for a month, a week, or just a day," explains the chef, as Riviera sources as much as possible from the Côte-Nord and fresh products. "For 72 weeks, there has been a new burger on the menu every week." The small fruits are locally grown or sourced from the region by Les Canneberges de la Côte-Nord and Ferme Manicouagan. If a new producer sets up, like Benwings in Baie-Comeau, it gives Jean-Philippe Ouellet ideas for new dishes, as he is keen on promoting suppliers from the Côte-Nord.
A whiskey distillery in the works
The drinks menu features beers from Microbrasserie St-Pancrace, and the Norkōtié gin from Distillerie Vent du Nord. In the course of 2021, Jean-Philippe Ouellet will add his own whiskey made at Distillerie Québec North Shore, which he founded in Chute-aux-Outardes and whose doors should open soon. His ambition is to produce alcohol made 100% with Côte-Nord resources within a few years. And a zero-waste distillery, as Riviera will naturally be connected to the distillery. With the maceration residues, the chef plans to develop sauces for his dishes and new recipes. To be enjoyed next summer.
Written by: Christine Gilliet (Mots et marées)
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