Ouroboros opened in May possibly 2023 on rue Saint-Joseph — the key thoroughfare in Quebec City’s Saint-Roch district — and presents lively, creative market place delicacies and wines to match.

In the commencing, there was Le Voisin, a defunct cafe that we liked in Saint-Roch, a performing-class neighbourhood of Quebec City in perpetual movement. It was there that sisters Mélina and Coralie Paradis, who were co-entrepreneurs, satisfied sommelier Daniel Lee McCartney and chef Emmanuel Muñoz D’Avila, two alumni of Le Moine Échanson, a different of our favourite addresses, which closed in 2019.

Right after the closure of Le Voisin, the 4 associates wished to keep on contributing to the existence of the neighbourhood. So they made the decision to set up shop alongside one another in the previous space of the African restaurant Chéri Coco, a further target of the pandemic.

Eternal renewal

Present in several cultures, from ancient Egypt to the Vikings, who called it Jörmungand, via China and historic Greece, the Ouroboros is a legendary animal, at times a snake, sometimes a dragon, which bites its possess tail, symbolizing an eternal cycle, a perpetual starting.

“A vegetable commences with a seed, a vine with a cutting. Soon after the do the job of the industry gardeners, winemakers and cooks, a table is established. What continues to be unused in our system goes back again into the compost, which will nourish the fields the pursuing 12 months. And the cycle can commence again”, the restaurant team clarifies. What is earth returns to the earth.

It’s a title that flawlessly matches the eyesight of the 4 associates: to supply cuisine that showcases the operate of artisans, specially people from their have farm, Jardins du Nique, in Stoneham-et-Tewkesbury, in a spirit of enjoyment and sharing. With wine produced with respect for the land and the vines, of study course.

“We also preferred a name that was not as well effortless to pronounce,” they add with a chortle.

From industry to plate, from vine to glass

At Ouroboros, the menu is continually modifying, according to the seasons and Manu’s moods. Of program, the beautiful greens from the Jardins du Nique have pleasure of location (in fact, in the course of the harvest year, the restaurant hosts a compact sector each individual week exactly where you can acquire them). As is usually the scenario these days, the chef features tiny dishes that can be shared in between numerous diners. We had been additional than happy to do this, so we could try out a little bit of all the things!

We indulged in the plump accras, served with a yoghurt and green onion dip, and the selfmade terrine, which we liberally spread on homemade sourdough bread. This was adopted by a colourful plate with the poetic name of ‘garden abundance’, which gave us a superior overview of the harvests of the Jardins du Nique.

Future came the Arctic char, served on a layer of zucchini and accompanied with a fish pores and skin chip and a fragile, creamy dill emulsion.

Then, to end, a smaller heap of potatoes buried beneath a foam of Louis d’or and topped with julienned onions and a tuile of cheese.
These have been attractive small dishes that reminded us of the glory days of Le Voisin and Le Moine!

On the shelves behind the big circular bar in the centre of the area — also reminiscent of the shape of the Ouroboros — are the bottles selected by Daniel. “Natural wines, built in symbiosis with the land, respecting biodiversity and with as tiny intervention as achievable. By no means forgetting that this is fermented grape juice, no fuss,” he suggests. Wines from right here, wines from somewhere else, all produced with the exact same philosophy.

We chose an orange by Stefan Vetter and a rosé by Alexander & Maria Koppitsch, each represented by Ward & Associés. Just what was needed to keep our palates inform!

A great evening, which will make us want to come back again quite shortly to do it all about once more, in correct Ouroboros fashion.

Images by Mikael Lebleu