Down the street, Légende dedicates its menu to local, sometimes historical traditions, and takes local produce so seriously that the restaurant won’t use anything not grown or created within the province. Chef/co-owner Elliot Beaudoin wrests exciting flavors out of seemingly simple ingredients such as the Grilled brocolettes accompanied by asparagus, basil broth, aigrelette sauce and Avonlea cheese that stole the thunder in a recent six course creative menu from other dishes that would usually get the attention such as scallop and shrimp ceviche or spiced bavette steak.
